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Happy 4/20 everybody. I grew up in San Diego and fondly remember the crops of California.
These days however this is the only smoking we partake in.
The rub.
two racks of spares and a platter of hot sausage.
Rubbed and ready
This is black Olive from my property and gives a nice sweet flavor that has Kicked other fruit woods ass in every local rib comp. This stuff is so hard i can't use it for furniture and now have a whole tree, 8 years seasoned i am smoking up one batch at a time.
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