From many years ago working in a rib & chicken joint the routine was dry rub, 4 - 5 hours smoked at 275. Of course it was a serious industrial smoker. Then sauced, wrapped in cellophane & left in a warmer for another 2 hours. My mouth is watering thinking about them.
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I need help! If you BBQ please read this
- Thread starter Remodeling Maidiac
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