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Unread 01-05-2013, 07:02 PM   #5
chingador
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Join Date: 10-18-06
Location: Houston, TX
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came out really good. Smoked until the dead center hit 140, glazed and took to 145, pulled and rested. Was very juicy and delicious. Not the last time I cook one of these. Almonds are on the smoker right now.
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File Type: jpg rib roast 4.JPG (165.7 KB, 92 views)
File Type: jpg rib roast 5.JPG (117.8 KB, 91 views)
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Primo Oval XL, BPS drum, Weber gasser
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