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Unread 04-07-2005, 04:43 PM   #6
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Originally Posted by BBQchef33
i always use babybacks. Like them better, more meat, less fat and easier to work with. IMO.

B backs are definitely easier to work with and almost impossible to fark up however, when cooked to perfection, nothing beats the taste and texture of St. Louis trimmed spareribs. Plus you have the riblet skirt and ribtips to snack on!
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