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The Great Ribs Book - Page 22

Hugh Carpenter, Teri Sandison - Cooking - 2012 - 160 pages
Hugh Carpenter, Teri Sandison. the cutting board from the piping hot ribs are
given time to be absorbed by the meat fiber, resulting in juicier meat. To carve,
hold the meat with tongs while cutting between the bones. The best knives to use
are ...
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