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Unread 10-04-2012, 04:41 PM   #33
Q-Dat
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Join Date: 12-04-08
Location: Pearl River LA
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Quote:
Originally Posted by JS-TX View Post
I've never cooked enhanced ribs that I know of, do they look all pink and cured when cooked?
If you cook them hot and fast it will not bebas noticeable, but low and slow can make them look like ham all the way to the bone. Also you really have to watch the salt content of the rub since they are already salty to an extent.

I just avoid em altogether.
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