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Post by yankeefan on Sept 26, 2010 9:47:05 GMT -5
Seems my only posts deal with explaining a name used, shame the meat industry doesn't read the book 1984 and starts eliminating words that mean the same thing :-).
1. First, pork country style ribs. I see pics online that show this with a thin bone in the middle. The version I saw yesterday looked more like a rib, with a long bone with a lot of meat attached. Not sure which version is better and can they both be cooked the same way......direct vs. indirect heat?
2. Boneless beef short ribs - how does this differ from the meat that comes with beef ribs. How to cook this?
Thanks again for the help, Howard
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Post by BBQ Butcher on Sept 26, 2010 9:58:43 GMT -5
Seems my only posts deal with explaining a name used, shame the meat industry doesn't read the book 1984 and starts eliminating words that mean the same thing :-).
1. First, pork country style ribs. I see pics online that show this with a thin bone in the middle. The version I saw yesterday looked more like a rib, with a long bone with a lot of meat attached. Not sure which version is better and can they both be cooked the same way......direct vs. indirect heat?
2. Boneless beef short ribs - how does this differ from the meat that comes with beef ribs. How to cook this?
Thanks again for the help, Howard Howard, this link should answer your questions askabutcher.proboards.com/index.cgi?board=pork&action=display&thread=106
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