As always failure is an option when cooking.
Bought two racks labelled as BBs's but they felt very thick and meaty through the cryovac plastic.
Gave them the usual rub & sauce, the 3-2(1)-1 treatment that has served me so well, but they just weren't playing the game with the bend test, being very stubborn
I sent them back under wraps for almost an extra hour until I wasn't game to go any longer.
The BBs ended up dry and nasty, these racks had what looks like a small "loin" still attached, hence the extra thickness.
The meat around the rib was tender and juicy but the "loin" was completely ruined, not a happy camper last night.
Can any guru's advice this little black duck what this cut actually was please?
Very different to any BBs I've done before, and I'm usually putting out a reasonable rendition of these.
My second question is how do you cook these two very different cuts on the same rib, remove the "loin" and cook separate?
I was so p*ssed that I forgot to take any pics, sorry FireMan
​​​​​​​Appreciate any input
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