Thread: Moist ribs?
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Old 06-22-2014, 06:17 PM   #38
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Originally Posted by RevZiLLa View Post
Very nice! I am only guessing, but could it be that the spinning keeps the juices on the meat longer instead of them just running off into the fire?
I'd guess that might be part of it. Cutting up the membrane and leaving it on and not trimming the spare could add to it too. All i know is i'm sticking to trimming after they're cooked.
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