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Unread 07-15-2005, 08:23 PM   #1
MeatHead
Got Wood.
 
Join Date: 12-06-04
Location: Lubbock, TX
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Default Competition Bound-Tahoka Texas

Well my brothers in smoke, I have entered my first competition. It is sanctioned by the Lone Star Barbecue Society and features three meat categories. I signed up as Uncle Carnies Sograte BBQ team (long story). While I have been cooking brisket for years and can make some decent chicken, I need some major help with the pork spare ribs. Do you guys have any competition advice and/or suggestions for chicken and ribs? I will gladly absorb any advice and ideas you can throw at me.
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