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Never saw these in my grocery store before. I bought about 2 pounds.
Anyone have any tips on cooking 'em?
Anyone have any tips on cooking 'em?
BBQ style007bond-jb said:Yup How ya want to do em? wit gravy in a pot or BBQ style?
That's what BBQ forums are all about Different 'sboar_d_laze said:Puff,
Why would you have a problem? I meant they're not from the same part of the anatomy as pork bbs, and they don't like sweet like pork does. If in fact, you like a sweet rub on beef, what can I say? We like different things.
Rich
I'm not sure I'm following you, Rich. Whether it belongs to a hog or a steer, the ribcage is made up of 12 pairs of ribs, left and right, articulating to the 12 thoracic vertebrae. Pork and beef ribs are anatomically equivalent. The muscles that attach to them are anatomically and structurally alike -- they move the same parts of the animals' skeletal systems. I think what you're saying is that hogs and steers are butchered somewhat differently, which is a cultural thing.boar_d_laze said:I meant they're not from the same part of the anatomy as pork bbs
007bond-jb said: