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Unread 01-28-2008, 03:14 PM   #3
Bbq Bubba
somebody shut me the fark up.
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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...
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