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Ribs and fattie just went on

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Meat
Meat Posts: 233
edited November -1 in EggHead Forum
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

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