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"The great debate" Posted by weltek on 01-03-11 at 02:05 PM
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There's always contention at our rib cookoff about "is it best when the meat falls off the bone?" Most of the cooks don't think it should, but many of the rib eater think it should.I've had really delicious ribs both ways, so I don't care so much. But with country ribs, I would much rather have it off the bone than on. On the bone for country ribs generally means lots of fat is still left to render. -A Tribetastic Creation
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p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
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