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Old 06-12-2006, 11:50 PM   #5
thirdeye
somebody shut me the fark up.

 
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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The markets here have both kinds of country ribs, the ones cut from the shoulder and the ones cut from from the blade end of a loin with the rib still attached. The loin country ribs only need to go to 145° or they will be dry. The shoulder style I cook just like a butt.




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