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Old School | Nov 27, 2001 02:38 PM

This might sound like a tall order, but I'm trying to find a rib place that can serve baby backs in a particular way. To wit: charred up, well-done, no sauce on the meat, and NOT done in the soft Twin Anchors style of tender and fall off the bone.

This type of prep was fairly common in Chicago years ago (The Pit on N. Dearborn, Ribs by Roberts on N. Sheridan, and until its recent demise, the Hickory Pit on S. Halsted).

Thoughts from the Hounds?

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