hey Y'all. All the dino cooks got me motivated. As mentioned previously down here in N Cuba we don't have real butchers so we take what we an get. 4 bone slab, $50 (not that money matters when it comes to meat)
So my question is: "is there always so much pull-back when cooking plate ribs?. When i bought thee they were wrapped and you could barely see the bone protruding. When finished, they pulled back to where there was about 3-4" of bone. is this the nature of the beast? They were still awesome an could barely eat meat from one bone when accompanied by my Princesses fettucini alfrdo. thanks john
So my question is: "is there always so much pull-back when cooking plate ribs?. When i bought thee they were wrapped and you could barely see the bone protruding. When finished, they pulled back to where there was about 3-4" of bone. is this the nature of the beast? They were still awesome an could barely eat meat from one bone when accompanied by my Princesses fettucini alfrdo. thanks john
