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Picked up 3 racks of ribs. They went in the smoker at 9AM. Half the ribs will be done in a North Carolina vinegar mop sauce and the other in a KC BBQ sauce. I'm using hickory chips and the smoker is set at 225.
I tried my Dead Ringer IPADead Ringer IPA dead ringer IPA a few nights back, still needs a little more carbonation. The basement was cold for a couple weeks so it think the yeast wasn't working as hard as it should. Great tasting beer tho.
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