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Unread 06-01-2008, 07:21 PM   #10
The Pickled Pig
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Quote:
Originally Posted by Dr_KY View Post
I can't get BB's to hold enough smoke without going dry.

* I think someone should post a chart so whe know where each named cut of rib's comes from. ie short ribs, bb, spare *

There is such a chart right here.
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