@[email protected] to [email protected]English • edit-21 year agoTwo quick questions about spare ribswaveform.socialimagemessage-square6fedilinkarrow-up125arrow-down11file-text
arrow-up124arrow-down1imageTwo quick questions about spare ribswaveform.social@[email protected] to [email protected]English • edit-21 year agomessage-square6fedilinkfile-text
minus-squareYour HuckleberrylinkEnglish1•1 year agoFor me, this is the definitive word on ribs. https://youtu.be/0eSFdddaRnk I like the bit that has the cartilage in it, it’s good meat. I find the St. Louis cut to be anemic. Good luck finding an untrimmed rack of ribs though.
For me, this is the definitive word on ribs.
https://youtu.be/0eSFdddaRnk
I like the bit that has the cartilage in it, it’s good meat. I find the St. Louis cut to be anemic. Good luck finding an untrimmed rack of ribs though.