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Unread 01-30-2013, 09:24 AM   #5
eggzlot
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Join Date: 03-08-11
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oddly enough, been cookin' ribs now for about 3 years, always foiled them. Wouldn't want to try something new when guests are coming over - I know, sounds strange, was just how I was shown and what I've done.

and I am assuming just like big meats, throw the ribs in a pan, foil the pan closed and into the cambro it goes?

Thanks again for the advice, this will make planning things a bit easier.
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