Monthly Archives: October 2011

Smoked St. Louis Style Spare Ribs

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Spare ribs are generally cheaper than loin back ribs, but for quality they sure don’t give up anything to the baby backs. In fact, alot of restaurants and competition BBQ cooks prefer them for their meatiness and more uniform, large … Continue reading

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Wood Fired Venison Meatloaf

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This recipe comes to us from my mother-in-law Alice from Portland, Oregon. She¬†graciously passed this recipe along to my lovely wife, then I got a hold of it and substituted venison for the beef, and I put it on the … Continue reading

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