flaflwrgrl posted...
DH got this idea about baby back ribs.... he's suddenly not keen on eating them right off the bones so he came up with this idea to cut all the meat off the bones; first the top & then between all the ribs & then just take the pieces & BBQ them (in the oven). You should have seen the look on the butcher's face when he heard my request. Thought I had lost my ever loving mind, he did! But he did what I asked. Guess what? They're great & you can eat them with a knife & fork & not get your hands all messed up *plus* it takes a whole lot less time & BBQ sauce to cook them.
gardenglory commented...
Id drive to lake city for someone to cut those for me. Where did you get them? Did they take the silverskin off too?
Flaflwrgrl replied
No, they didn't take off the silverskin but it doesn't matter when it's all cut up like that. He had enough trouble digesting what I was requesting that I didn't dare hit him with the silverskin issue ......yet. But when we went this week, I told him how great it was & how much we enjoyed it & asked him to do it again & he didn't blink an eye ---- soooooooooo.....
It's Harvey's Pam, on the west side of town on the south side of Hwy 90.
We find that the Smithfield brand has the most meat on them & a really nice layer of meat across the top. We wait for them to go on sale for $3.99 lb. instead of paying $5.99 lb.
