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Unread 11-11-2005, 11:24 PM   #8
BBQchef33
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First i cut off the flap from the top and then that big wierd shaped end.

Then squeeze up the bone till you find the end. I mark it by sticking the point of the knife in it. Its cartlidge so its easy to push the knife thru it. Do this to every other rib and then just connect the dots(those cuts you made thru the cartlidge). If a knife isnt cutting thru fairly easy, your not in the right spot.

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