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Unread 10-14-2012, 10:50 PM   #19
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Join Date: 07-10-11
Location: Saskatoon, SK
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Congrats, we battled temps on our ribs in our first comp as well, didn't really monitor them much because I was pretty confident in our ribs. The ribs went on after the brisket got take off to rest and taking a 15 pound heat sink out caused our temps to soar. Hated the ribs, overcooked and bad flavor, 4th place call.
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