| http://www.w3.org/ns/prov#value | - I rubbed the meat all over with my customary spice rub of salt, pepper, cumin, coriander, 5-spice, coffee, and other spices I can???t think of right now (garlic powder works, though this is the only application I advocate it for) and put it in the smoker with a hot fire for an hour to color and absorb a good amount of smoke.
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