McRib...
- Thread starter Wolgast
- Start date
Wolgast
TVWBB Olympian
W0W..Thanks for all the feedback. What can i say.
Joe InJersey:
Dave from Denver: Well i dont think i could have trimmed it better then i did without destroing the rib. I trimmed all fat,took away the membrane & carved around were the bones sat. Maby i could have pulled it @ the 3h mark and then could have let it render(with no bones) longer without overcooking it. But i guess the sous vide fanatics could make em PERFECT.
Thanks again ppl!
Joe InJersey:
Dave from Denver: Well i dont think i could have trimmed it better then i did without destroing the rib. I trimmed all fat,took away the membrane & carved around were the bones sat. Maby i could have pulled it @ the 3h mark and then could have let it render(with no bones) longer without overcooking it. But i guess the sous vide fanatics could make em PERFECT.
Thanks again ppl!
