The next time you want to make ribs, be sure to avoid this particular cut that a pitmaster said will almost always result in tough, chewy meat.
Home Ideas on MSN
What a pitmaster looks for at the butcher that you're missing
Most people walk into a butcher shop and head straight for the flashy stuff. Giant ribeyes, expensive Wagyu, thick New York ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results