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PostPosted: Sat Nov 29, 2014 8:00 pm 
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Joined: Thu Apr 04, 2013 3:04 pm
Posts: 779
Location: Oakland County, Michigan
edgy wrote:
I love the rib tips... They are great alone, I'm sure I'm not the only bloke that likes gnawing on the cartilage! Pitmasters privilege! :D

I realise you posted it a while ago but, It is a good write Rich! :idea:

Heh..as a kid we'd fight over that gristle :lol:

After trimming for sausage...it STILL has uses. toss the hunks in a pot of pasta sauce for a couple hours. Or a soup-any remaining meat falls in..and all of that wonderful mouthfeel collagen dissolving in your sauce... mmm...

Thanks Edgy...'preciate the kind words.

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