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Ribs - falvour?

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    Ribs - falvour?

    Ok I am responsible for the ribs in the upcoming championship. And I want to surprise the judges with a multi-layer taste profile of the ribs. What I am thinking right now is the rub should be the base flavor, black pepper, sheshuan pepper, paprika and so on. The glaze should be the sweetener, syrup-based. Add some rub onto it when done and the last thing should be some lemon zest. Anyone has any great tips for me?

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