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Results tagged with Search options user 21653

Questions about the practice of applying smoke to foodstuffs, often meat, in order to add flavor and/or preserve.

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bucks. Now that the active smoking is done I'm transferring the ribs to the oven at 225 f for a couple hours then taking them out onto another foil lined pan to brush on the sauce. Good luck and happy smoking. :) …
answered Dec 3 '13 by Drew Goodwin