they just can't get the spices right

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Tried to field-test comments just now but wasn't successful. Sorry 'bout that. Anyway, to follow up on the ribs from the other night -- flavor was excellent but 2.5 hours at 275 left the meat quite a bit tougher than I like. Perhaps if I'd kept them covered while cooking that might have helped.

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This page contains a single entry by Georg published on March 15, 2006 10:14 AM.

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