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Unread 02-20-2011, 08:14 AM   #3
Ron_L
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I concur with the man in the rib-bone hat! I would add one thing. Brine. Make up a brine with kosher salt, sugar and some of what ever rub you are going to use and brine it for about an hour per pound. (This assumes that the roast is not enhanced. If the label shows hat it contains an XX% solution then it is enhanced, so skip the brine).
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