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Unread 05-13-2012, 10:52 PM   #16
somebody shut me the fark up.

NorthwestBBQ's Avatar
Join Date: 06-28-09
Location: Lynnwood, WA
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My advice is never brine your ribs or listen to meathead. I have many bbq friends in PI. The "butchers" there are clueless when it comes to butchering ribs American style. Most of the time it is not even the same cut of meat.

If you ask for Baby Back Loin ribs:

They will give you this instead:

KCBS/PNWBA Member, Cook, CBJ & Photographer
Custom Engraved Wine Barrel Lids

Last edited by NorthwestBBQ; 05-13-2012 at 11:27 PM..
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