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March 3, 2006, Newsletter Issue #7: Ribs
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Tip of the Week
Beef ribs, short ribs and brisket are best for barbecuing. Beef ribs are tender enough that they can be cooked directly over heat, but short ribs should always be cooked slowly over a drip pan. -- George Foreman and Cherie Calbom, George Foremanīs Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
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