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Unread 04-12-2005, 04:20 PM   #2
chad
somebody shut me the fark up.
 
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Most of us probably just spray with juice or mop since we tend to serve the ribs "dry" with sauce on the side. If you are going to serve the ribs wet there's no reason to not sauce them when you foil.

However, during the final -1 if you're over a hot fire or flames the red sauces will burn. If you just put them back in the 250 cooker it's not a problem.
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