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Unread 06-12-2013, 01:34 PM   #28
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Originally Posted by WineMaster View Post
I pull ribs at 196. Just like butts, at a certain temp, the pork will get tender.

Do you think your temp reading is accurate with such little meat and all the bone on both sides? I don't trust temp reading with ribs, I go by feel and toothpick personally. Whatever works for you!

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