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Derek
Guest
I kind of know what pull back is, But can somebody show me either with a youtube video or pictures, So I can fully understand it?
Good luck Vince. I find that pullback is an unreliable method for determining anything in cooking. But, Vince's experiment should be interesting none the less.
For comps, and pictures. You want to make sure yu can cook first, Then your photography skills take second.Why do you care about the pull-back? On my best racks, it tends to be minimal (maybe 1/8"-1/4"). I often see more puill-back on ribs that are overdone (falling off the bone). What matters most are taste, texture, and bite. Smoke ring adds a nice cosmetic effect, but is unnecessary.
Just my $.02.
Thanks guysWhile pull-back isn't necessary, I think it makes for a better presentation. It's like having a handle on the ribs to make them easier to hold when eating.
Definitely some good info in this thread.