Loin Back Ribs Question

Hello All,

For Super Bowl, I did a large rack of loin back ribs from Sam's Club, like I've done countless times in my SM066. However, this time I ran into a wrinkle that left me less than satisfied with the result, so I'm wondering if anyone else has had this happen.

As usual, I rubbed with Memphis Mud. While prepping, I noticed the rack was particularly meaty, which I was happy about at the time. After about 5 1/2 hours at 225, the ribs passed the toothpick test and I pulled them. Most of the rack was tender and juicy - really good bite-off-the-bone. But on the really meaty large end of the rack, there was a large section of meat on the top side of each rib, which was pretty dry and tough to eat. The meat closer to the bone was fine.

I'm guessing that the meat cutter (this was from a three-rack cryovac pack) left a section of very lean loin meat on the rack, which I haven't seen before. Has anyone run into this? Assuming the other two racks are the same, can anyone suggest a way to get that section of meat tender? Thanks much!

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