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In Reply to: I have a stupid Rib Question that I should know posted by steve on December 03, 2010 at 22:03:35:
If it's only 1-2 hours, I would leave the slabs whole and keep them wrapped in a foil pan. Slice when your about to serve to keep the juices in as best as possible. You also want to keep the ribs at 140 degrees or above for safety reasons!
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