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Unread 02-05-2013, 05:59 AM   #13
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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As nice as those ribs look, I can't help but wonder how tasty they would of been with no marination, a straight up dry rub and left alone in the cooker at 275-300 for 3 hours with no peeking foil, spritz or mop.

We will never know. But I'm pretty sure it would of been killer with a lot less effort. KISS.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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