Hey guys. Butcher has had me.
I asked for a few kg of pork ribs to pick up on my way home.
So all good, picked em up and into the fridge ready for tomorrow's cook.
Anyway I've just got them out to rub em down and he's given me a mut cut.
Sorta like the tail end of the rib cage and half belly.
What the hell do I do here?? It's still got the fat cap which is about 1/2" to 1/4" thick.
Help!!!!
http://i1272.photobucket.com/albums/y387/BigGQWesty/20150919_170854_zpsqxj1jhsf.jpg
I asked for a few kg of pork ribs to pick up on my way home.
So all good, picked em up and into the fridge ready for tomorrow's cook.
Anyway I've just got them out to rub em down and he's given me a mut cut.
Sorta like the tail end of the rib cage and half belly.
What the hell do I do here?? It's still got the fat cap which is about 1/2" to 1/4" thick.
Help!!!!
http://i1272.photobucket.com/albums/y387/BigGQWesty/20150919_170854_zpsqxj1jhsf.jpg