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Heres a little rib pointer I learned. I like lots of smoke, and hickory is readily available in my area. However to get a really deep smokey flavoring, and color, hickory can become too strong. Try some oak..it gives a very similiar, if lighter smoke flovor, yet still penetrates into the meat with that wonderful red color. About any kind will do, right now I'm using some scraps a cabined builder gave me.
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