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<p />More ribs...[p]These are what I call "Pull off the bone" ribs - if you need a knife, they just aren't right. [p]If the meat doesn't pull (notice the torn edges), they just aren't right. [p]Done by the 3/1/1.5 method - including an hour wrapped in foil, the results were about perfect. These ribs were just really great! [p]Try em, I'll bet you like em.