SWMBO picked up a couple pack of what appear to be some nice ribs from the local grocer (Publix) labled "Texas Style Ribs". In searching for what these are, I found KC and StL to be the predominant styles of pork ribs and the only Texas ribs I found were beef.
I call the meat department and he said just treat it like any piece of pork with a bone in it and it would be great. No doubt but...
These appear to be quite trimmed in the KC style? But, are quite thick. Will SSLLOOOWWWly 3-2-1 them (in a proportional sorta way) and see what happens.
UNLESS I get another recommendation that I like better.
I call the meat department and he said just treat it like any piece of pork with a bone in it and it would be great. No doubt but...
These appear to be quite trimmed in the KC style? But, are quite thick. Will SSLLOOOWWWly 3-2-1 them (in a proportional sorta way) and see what happens.
UNLESS I get another recommendation that I like better.
