inihaw@waveform.social to Smoking@midwest.socialEnglish · edit-21 year agoTwo quick questions about spare ribswaveform.socialimagemessage-square3fedilinkarrow-up14arrow-down10file-text
arrow-up14arrow-down1imageTwo quick questions about spare ribswaveform.socialinihaw@waveform.social to Smoking@midwest.socialEnglish · edit-21 year agomessage-square3fedilinkfile-text
minus-squarePulptastic@midwest.sociallinkfedilinkEnglisharrow-up1·1 year agoSerious eats has it right but so do you, it is a matter of preference. You can learn the right way, cut some of it off, or even leave it on. I leave the edge on my spare ribs, the.meat around the cartilage is good pickins.
Serious eats has it right but so do you, it is a matter of preference. You can learn the right way, cut some of it off, or even leave it on. I leave the edge on my spare ribs, the.meat around the cartilage is good pickins.