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Rib Membrane

NessmukNessmuk Posts: 251
edited 8:47PM in EggHead Forum
After years of struggling with every technique suggested by rib cookers, I followed the suggestion of a BGE poster & bought a catfish skinning plier. It provides a wider grasp & works better than anything I have tried.[p]So, ribs, stuffed portchops, a ham & burnt ends are on the menu for tomorrow. Also, hot Italian sausages.[p]
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