RE: Re: RE: Re: RE: Re: RE: Rib picture - Perfect 180
Those are Premium Standard Farms 2.5 and down loin back ribs. Unfortunately, PSF has a new national contract with OutBack Steakhouse and every slab of loin back ribs over 2 lbs. goes to them. I'm afraid those ribs might be gone forever.
Darren and I have discussed it at length. He will tell you that he can narrow down to two slabs of the six he cooks which ones he will put in the box before he cooks them. I disagree. We taste a rib from each of our six slabs because they vary in taste and tenderness. So, you could say that Darren thinks selecting the right ribs are super important, while I think it's a good start, but it's more important how they end up.
If I do everything half ass, how can I be a "full fledged" anything?