Originally Posted by Kingdaddy
Here is one of mine, chime in with yours or disagree with others...
1 The larger and thicker the meat the lower and slower you cook it. Thin cuts get done fast and hot, that includes ribs.
Good idea for a thread.
I have to take exception to your post though.
I would qualify your statement to address different cuts of meat.
Your statement would be true for different sized pieces from the same primal cut. e.g. a filet mignon and a chateau briand both cut from the tenderloin.
I would not cook ribs hot and fast as the meat is tough and needs to be ''tenderized'' by low and slow cooking that will break down connective tissues.
Another example is tenderloin vs. chuck. The tender tenderloin can be cooked hot and fast and yields a tender juicy oven roast. The chuck cut, on the other hand, is tough and requires longer cooking times at lower temperatures to tenderize. That's why it's more commonly used for pot roasts and stews.
...and these are a couple of my cooking rules.