Hey all,
Today I went outside my comfort zone and cooked something I have never cooked before....beef back ribs. The flavor and tenderness? Good. Problem is, the meat drew back from the bone too much and they were done sooner than I thought they would be. I was planning the 3-2-1 method but only got through the 3 & 2. What am I doing wrong and what should I plan for in the future when I plan to cook these again? I know people are going to be happy with them but I'm not. Any advice on beef ribs would be greatly appreciated.....
Today I went outside my comfort zone and cooked something I have never cooked before....beef back ribs. The flavor and tenderness? Good. Problem is, the meat drew back from the bone too much and they were done sooner than I thought they would be. I was planning the 3-2-1 method but only got through the 3 & 2. What am I doing wrong and what should I plan for in the future when I plan to cook these again? I know people are going to be happy with them but I'm not. Any advice on beef ribs would be greatly appreciated.....