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Unread 04-02-2007, 10:35 AM   #12
cmcadams
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I don't put any sugar in my rib rub at all anymore. I add it when I foil, and then add honey to the sauce just before finishing. Tony, you may remember our ribs in Carmel last year... Good, but just a bit too dark. I decided to try it, and we've been consistently better since then, even won a 5th place at a comp with them.
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