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Old 04-05-2013, 08:04 AM   #25
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Join Date: 05-08-12
Location: Iowa

I used to rub everything the night before. But I've found this isn't necessary on ribs and not really on a butt or a brisket. I like to give 'em a few hours, but thats it.
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer
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