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Re: St. Louis style ribs

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Posted by Zee on November 11, 2011 at 18:30:53:

In Reply to: Re: St. Louis style ribs posted by Steve in Denver on November 11, 2011 at 17:30:54:

Sure does. However I do remove when cooking for judges (one rack, maybe two). But for home and catering, no. Most times can't tell it's on them after cooking. During the cooking little pockets/blisters will develop tweem membrane and meat and are full of juices/melted fat. Plus, cooking 30-60 racks, well, to much work.

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