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These ribs were smoked at home (03/24/2011) on my Lang Patio 36, then transported 490 miles to Gatlinburg, TN on our weekend Cabin Vacation. On 03/27/2011 they were sauced and brought up to temperature on a 35 gallon charcoal grill, using Kingsford Mesquite Charcoal and soaked Cherry Wood Chips.
