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Old 01-28-2008, 03:14 PM   #3
Bbq Bubba
somebody shut me the fark up.
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Join Date: 05-03-07
Location: New Baltimore, Mi.

Originally Posted by Greendriver View Post
If you were going to do a large amount of ribs for vending / catering would you skip the 3-1-1 thing and just cook them till they were done; do the 3-1-1 but use pans; or do the 3-1-1 and just plan to be using up a pile of foil?

Could you imagine the coin you'd spend in foil???
Your not doing comp rib's, cook all the way and hold to serve...
Pitboss @ Woodpile BBQ Shack
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I cook the best brisket north of Dallas. Get over it.
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