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Unread 01-09-2013, 04:45 PM   #14
Birdie
On the road to being a farker
 
Join Date: 09-04-12
Location: Watertown Tennessee
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Quote:
Originally Posted by Gnaws on Pigs View Post
I guess what we're all saying is that none of us have probably ever specified a thickness of meat when buying ribs, we just buy them and cook them.
Yes that's probably true. I butcher my own hogs once a year and as my dad has said plenty of times of its not on one piece its on the other so don't worry about it.
For what you are asking its just your choice if they give you that option, how much do you want within reason.
When I cut out the ribs I can tell when I'm getting to close to the bone but other than that it is what it is when it's done.

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