Upon finishing, it appears I had three layers... The meat against the bone then a layer of fat (silver skin?) then another layer of meat then fat then meat. The outer small portion of the meat that I applied the rub was pretty tough and dried out (still tasty!) but the center and portion against the bone was tender and juicy.
Should I have trimmed that outer most layer of meat and fat, exposing the middle layer as the new outer surface and then applied rub to that?
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