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Rub It, Cook It Slow and Low, and Enjoy

By John Hockenberry, Adaora Udoji

Monday, September 1 2008

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It’s the middle of the night at the Eagle Rib Cookoff in Eagle, Idaho and 21 teams have been cooking meat overnight.

T (Like Mr. T – but without the formalities.) of Q4U BBQ Restaurant in South Kearns, Utah
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