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"I used to work at a Tony Roma's. Ribs were dunked in a large container of liquid smoke, drained, put in large pans, covered tightly with foil and baked at relatively low temp 300-325 for an hour. Then cooled and kept in walk-in til needed, grilled up and sauced at the end to create that nice char flavor. Very simple method, not exactly a Pit maste..."
Nov 6, 2012 on Food.com
"Like the basic recipe, made my own salsa verde instead of the bland canned stuff,and did a couple of beer can chickens on the smoker and it really helped boost the flavor"
Oct 27, 2012 on FoodNetwork.com