David Willis
TVWBB Member
Today was the first time I ever did loin back ribs. I've always heard it was less meat and dry out faster (Think Chili's)
Anyway, I did two racks that were both around 5lbs each, fairly large. I must say I may have to rethink my spares only ideology. Not only is there a lot more meat on each bone, but it was like 1 minute to trim and remove the membrane. Yeah, it was about $1 more per lb, but man, this was way easier.
Not the same flavor I'm used to, though. My spares are usually thinner. These were like biting into a pork chop. Very juicy, good tear off from the bone...
Anyway, I did two racks that were both around 5lbs each, fairly large. I must say I may have to rethink my spares only ideology. Not only is there a lot more meat on each bone, but it was like 1 minute to trim and remove the membrane. Yeah, it was about $1 more per lb, but man, this was way easier.
Not the same flavor I'm used to, though. My spares are usually thinner. These were like biting into a pork chop. Very juicy, good tear off from the bone...