Couldn’t agree more, Rocky! We need to be eating more cuts of more animals. Cows and pigs and chickens and deer and goats and all manner of marine life. Steaks and roasts, shanks and tails, ribs and necks.
Only thing I’d add to your ribs is that if you’re cooking for an extended period of time — and especially if you’re braising them — you can leave the silver skin. It’s a great connective tissue and while it doesn’t break down quickly, after a few hours of low heat, it will help transform your liquid into a collagen rich broth.
And if you’re cooking your ribs fast (or just prefer to trim for whatever reason), save the silver skin and throw it in the stockpot!
I don't have a grill or smoker so I've always made my ribs in the oven, and it is so easy and delicious! I also give 'em a quick char on the cast iron after they're done.
Couldn’t agree more, Rocky! We need to be eating more cuts of more animals. Cows and pigs and chickens and deer and goats and all manner of marine life. Steaks and roasts, shanks and tails, ribs and necks.
Only thing I’d add to your ribs is that if you’re cooking for an extended period of time — and especially if you’re braising them — you can leave the silver skin. It’s a great connective tissue and while it doesn’t break down quickly, after a few hours of low heat, it will help transform your liquid into a collagen rich broth.
And if you’re cooking your ribs fast (or just prefer to trim for whatever reason), save the silver skin and throw it in the stockpot!
I don't have a grill or smoker so I've always made my ribs in the oven, and it is so easy and delicious! I also give 'em a quick char on the cast iron after they're done.
Thank you for the shout! I appreciate you (and your rib-prep insights).