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Date Posted: 17:04:03 12/25/01 Tue
Author: reg
Author Host/IP: Montreal-ppp47928.qc.sympatico.ca / 209.226.140.177
Subject: Re: lazy Que
In reply to: Roy Kennedy 's message, "Re: lazy Que" on 11:58:44 12/25/01 Tue

hi Roy , i don't think Roger would mind to much if i answered your question . its hard to reproduce a rib done over charcoal and wood . the story goes that meat ( ribs in this case ) takes smoke well up until the 140 degree mark . thats the internal temp by the way , so if they are precooked then smoked you are not getting the full benifit of the smoker . low and slow temps put a flavor and tenderness on the final product that in my opinion cannot be reproduced . i have tried many different ways and nothing comes close to the ribs we can produce today . and if you think they are good , wait till you try pork shoulder done over charcoal and wood for 12 to 14 hrs . out of this world , along with everything else done on a smoker . but again this is only my opinion . reg
BTW Roy , were are you from ?

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