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Ribs and fattie just went on
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Meat
Posts: 233
First time doing ribs and a fattie. Does it look like the ribs need to be trimmed more? I took off the membrane, some fat, and a loose "flap" on the backside but wasn't sure if I needed to cut more off. Freakin' Newbie. Trying 3-1-1. Should I remove the platesetter for the last hour to allow for more direct heat? Thanks, FG
Comments
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All looks good to me ,if your doing 3-1-1 that will work super for the fattie
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that looks great!!!
BTW there is an edit button to your post and "you" can go in and edit it...ie your picturehappy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Looks good, maybe next time you can try trimming them st louis style. I just learned about trimming ribs after I got my egg and I had been grilling a long time on webers.
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