Ok I did BB ribs and they were out of this world using the 2,2,1 method.
I did side ribs last weekend and they were good, but didn't hold a torch to the BBs. I used the 3,2,1 for the side, and I felt they turnd out not as tender as the BBs with a lot more tug to them.
what is the difference between the two in tearms of the cut of meat? is one a naturaly more tender cut or what?
Steve
I did side ribs last weekend and they were good, but didn't hold a torch to the BBs. I used the 3,2,1 for the side, and I felt they turnd out not as tender as the BBs with a lot more tug to them.
what is the difference between the two in tearms of the cut of meat? is one a naturaly more tender cut or what?
Steve