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Unread 05-13-2012, 10:52 PM   #16
NorthwestBBQ
somebody shut me the fark up.

 
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My advice is never brine your ribs or listen to meathead. I have many bbq friends in PI. The "butchers" there are clueless when it comes to butchering ribs American style. Most of the time it is not even the same cut of meat.

If you ask for Baby Back Loin ribs:



They will give you this instead:

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Last edited by NorthwestBBQ; 05-13-2012 at 11:27 PM..
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