Thread: Country Ribs
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Dirty Harry
 
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Default Country Ribs


> http://www.uspork.org/buyersguide/loin3100.html.
>
> -s

Yea they look like the top one(but only about 6 ribs or so). Should I cut
that top layer of fat and meat off like the guy on food tv or leave it on?
He was baking his, not smoking...
Thanks DH