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There definitely is a technique to it. Use a sharp knife at the edge of the center of the slab. Use a butter knife to undermine. I then use an index finger to undermine and pull at the same time. I think the first time it took a few minutes to do a slab. Know maybe 30 seconds unless I come across an unusual one. Doesn't do much for the taste but it gives the ribs the fall apart texture that everyone desires.
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