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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-09-2013, 05:13 PM   #16
Birdie
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Yea I would say that's a little too close to cut it unless they intended to then strip those bones to make sausage out of it.

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Unread 01-09-2013, 06:43 PM   #17
Pappy Q
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Quote:
Originally Posted by souroull View Post
Alright then. I'm unfortunate enough to get ribs in the package looking like so:



My only hope is to have a butcher cut me some the way i want them, hence me asking.

From the countless pics i've seen online, 1/2 inch sounds a lot so i'll try 1/4 next time, or at least something with some bone coverage, even if it's minimal.

Thanks for the input guys
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Unread 01-10-2013, 04:27 PM   #18
souroull
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on an island in the Mediterranean where the only thing around that even resembles a smoked rib can only be found at TGI's :)
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Unread 01-10-2013, 04:47 PM   #19
Gnaws on Pigs
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Yeah, those are a bit thin looking. You don't want to be able to see the bones. I would just go to the butcher and ask him for some ribs without exposed bones.
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