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Unread 07-27-2013, 02:53 PM   #11
GoolsbyMD
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Join Date: 07-19-13
Location: Chesapeake, VA
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I did my first beef ribs yesterday doing the 321 w/foil and man, WAY over cooked, pegged the 225 for the entire cook i mean id pull the bone and it would come right out not sticking at all. I think the two hours foiled was to much. Even over cooked the St. Louis ribs i did, just the same.
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