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Old 11-06-2008, 09:00 AM   #15
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Join Date: 09-10-06
Location: Fort Worth, TX

Originally Posted by Bigmista View Post
I did a Pre-cook on some of the ribs last night. About 2.5 hours in the smoke. This morning they go into the fridge until Saturday morning.

And here is a brisket I did overnight...


Those ribs look great, with the drawback on the bones that you have, I would guess that they are ready to be glazed. How much help are you going to have at this gig? That is why I asked about how many racks of ribs you are gonna cook. Those things take so much attention and they pull you away from serving and whatnot. Just my opinion.
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