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Unread 06-15-2010, 03:04 PM   #4
Got Wood.
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Join Date: 07-12-09
Location: Savannah, GA
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Originally Posted by deguerre View Post
Thanks for the comparison!
I've still not foiled or sauced any spares. From the looks of the pictures, I still think I'd prefer the texture of the unfoiled ribs.
I also like the texture of unfoiled ribs but I cook what the family likes.
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