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Old 12-08-2012, 11:08 AM   #2
aawa
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Join Date: 07-03-12
Location: Yorktown
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The biggest thing is don't go by internal temperature or time cooked (3-2-1 method as a hard guideline) with ribs. Go by feel. Either use the toothpick test to see if it goes in easily (like probing a pork butt) or by the bend test (if you pick up the whole slab in the middle and it bends 90 degrees without breaking you are done)
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