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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 03-07-2013, 06:47 AM   #16
GreenDrake
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Join Date: 06-21-10
Location: Hayden, Idaho
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Shiny it up, thin it, waterfall it.
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Old 03-07-2013, 07:22 AM   #17
Smoke'n Ice
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Join Date: 05-08-09
Location: Plano, TX
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Cookie cooling rack in a 1/2 sheet pan. Do bone side first and then top. POUR the sauce on the ribs and flip and pour again. Place drained sauce into sauce pan and bring to full simmer for a few minutes prior to reuse. Place ribs on smoker to set. No brush marks. Use gloved hands to handle unless you are in Texas, then use a large spatula.
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Old 03-07-2013, 10:49 AM   #18
NazBQ
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Join Date: 02-28-13
Location: Nashville, TN
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Warm sauce. Sounds like you got it now though. :-)
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