Thread: 3 - two - 1
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Unread 09-25-2011, 02:29 PM   #23
mwert
Knows what a fatty is.
 
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I cook 3-2-1 at 218 degrees for STL. And have learned to close down the vents some when the foiled ribs go back in because the foil changes the dynamics of the cooker causing the temp to go up. I mostly foil so I can reserve the juices for the glaze.
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