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Here, I’m cooking pork ribs – which are ­unapologetically bold and messy, and best eaten with your fingers. For the full Texan experience, follow this recipe with my peach cobbler.

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Serve with a green salad and soft white bread rolls such as floury baps. Trim the excess fat from the pork ribs and season them well with salt and pepper. Light a fire and wait until your wood or ...