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hammy ribs

GaDawgGaDawg Posts: 178
edited November -1 in EggHead Forum
I usually do my baby backs for 3.5 - 4 hours direct at
250 using nothing but JJ's rub. For my last batch, our
supper got delayed for about an hour, so I wrapped them
in foil, which I have never done before. They were more
"fall off the bone" than I prefer, but the biggest difference
we noticed was a distinct "ham" flavor. Does anyone have
a clue where the ham flavor came from?[p]Thanks,
Chuck

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