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Unread 02-23-2013, 07:44 PM   #11
ColdFyre
Knows what a fatty is.
 
Join Date: 09-03-12
Location: Diamond Bar, CA
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I have a new set of back ribs on the weber right now... smoke done, brazing away in a pan with some beef broth. Gonna take 'em off in about 20 and then let 'em go a little longer uncovered.
thanks for the words of advice folks.
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