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In Reply to: Re: Please Read, some good after the bad news of Sat. posted by mike on April 09, 2012 at 08:19:22:
Instead of cutting a rib midway between the bones the cut is made close to the adjacent bones on each side of the rib being cut from the rack so you get a rib with more meat on each side; sort of a double meat rib with a single bone.
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