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My son recently had some St. Louis style ribs in San Juan that had been smoked for 18 hrs. Best ribs he had ever eaten. Anyone ever heard of that and how would you keep from over cooking?
An example is pork steak on the grill. Use Jeff's rub on
both sides then refrigerate. Do a light search on both sides then reduce heat and add sauce at least twice both sides. I do want the sauce flavor to come thru strong. What can I add to make it stronger for just the sauce I'm putting on...
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