Guys
I have a really good butcher and asked for two meaty racks of ribs which I collected yesterday. Despite discussing when ordered a rack he had on display and asking for a meatier version he cut the racks onto individual ribs. We were both disappointed as he is so proud of his meat
So I BBQd a few yesterday time pressure meant only 4 hours low and slow and they were just OK. Still a lot of fat and not fall off the bone tender although the meat was starting to pull back from the ends of the bone. Any suggestions on how to cook these massive spares to make them really tender. I suspect I need to go longer but any suggestions welcome
Whilst I was there was able to pick up a loverly leg of lamb and a bone in pork shoulder which I cannot wait to try.
Thanks
Mark