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Old 02-27-2007, 02:12 PM   #19
Yakfishingfool
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Join Date: 10-01-05
Location: Shokan, New York
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For me it was being OCD about the process. There are so many variable that one has to be flexible with all aspects of smoking. I learned to look at the meat, as well as the thermomter for what I wanted out of the Q. I also learned that sauces are for the end of the cook and no where else in my opinion. Since doing this my ribs have become 1000% improved. Scott
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