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Unread 06-26-2012, 02:24 PM   #25
Gore
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With regard to the hammy flavor, my thought was that this was primarily a function of the smoke (and for exactly reasons you discuss above). I can make hammy ribs anytime I want in my offset (not nasty creosote, but hammy, and I'm talking tasty hammy ). My rubs had little or no sugar in them, but they did include salt and smoke . I can't seem to make hammy ribs in the Oval. The one difference is the smoke.
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