Quote:
Originally Posted by BigCat
The other three had good flavor, but were not as tender and some of the larger pieces of meat actually were a little dried out. I don't know how to explain them being not as tender (which I think means they needed to cook longer) and also drier except for maybe the placement within the WSM
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When you cook back ribs, you have to watch out for the large pieces of loin that sometimes come
attached to the rack. I don't know if you have ever cooked pork loin, the ones they package in a round
pack that come as two tenderloins butted against each other. They dry out superfast, and have to be
cooked just right to even stand a chance of them being moist. Sometimes the meat from that area can be
tough and dry on a rack of BBRs.
You also get a similar deal with the meat flap (lol) on a rack of spares, where the rack thins down to about
1/4 inch thick and there are no bones there, one of two parts that often gets trimmed away in a St. Louis cut,
it can dry out while waiting for the rest of the rack to cook. That's why I trim it all away and
cook it down with pintos.