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Unread 06-24-2013, 04:36 PM   #33
lance0623
Knows what a fatty is.
 
Join Date: 07-08-12
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Quote:
Originally Posted by letdasmokeroll View Post
when i do 3-2-1 with st louis ribs they seem fine on the 3 but after the 2 your not putting them back on they are fall off the bone by that point ((which everyone loves)) but not me...anyone else have this problem
Yep, which is why I cut it down by about 30 minutes at each stage cooking at 250.
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