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Don't forget to trim off the skirt or skirt meat when trimming your ribs. Cooks much faster then the meat on the bones. Just throw it on the Egg alongside the rack of ribs.
Griffin's Grub or you can find me on Facebook
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So consensus is to trim them St. Louis style. Does anyone prefer them whole?
Anybody know what those white tube-like things are in spareribs or perhaps how to get rid of them? Thanks.