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Unread 10-30-2012, 02:09 PM   #3
somebody shut me the fark up.
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Join Date: 08-13-03
Location: Clearwater, FL
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I use the trimmings, too, for ribs & kraut, "riblettes", simmer for pork broth, etc. Commercial "St. Louis" ribs are trimmed way to lean for my taste. I've used the ones from Chicago Meat a couple of times and they are OK and very easy to portion control but are really closely trimmed. I haven't had any experince with Curly's but have heard some good things.
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