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Unread 05-09-2013, 12:23 PM   #1
Just BS
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Join Date: 09-10-12
Location: Horsetown, USA
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Default My Take on Cali Pacific Rim BBQ (w/pron)

I washed some Baby Backs with Soy Sauce and then rubbed them with dry "Asian Spices" like Coriander & Ginger (of coarse there was also salt, pepper, mustard, nutmeg onion and garlic powder). On to the UDS for three hours before cooking between 200-230* basting them with Yoshida's a couple of times for one last hour. I used a combo of B&B lump, chunks of Hickory and started with Stubbs briquets in the UDS.

Served with garlic stir fried broccolli and pot stickers from Costco (I like finger foods with my ribs.
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