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I picked up a couple slabs of side ribs today and when I opened up the package, one rack was normal but the other had no bones in half the slab. One half of the 'boneless' slab seems to have some very small bones and the other end has none. Do I cook that the same way? I am planning on 3-2-1 at 275 dome. Will the boneless part be done quicker? Or should I be able to cook them all together for the same amount of time?
I have never seen this before.