Appears in Cook's Illustrated July/August 2004, America's Test Kitchen TV
A tour of Texas barbecue joints revealed that ribs are about intense meat flavor--not just smoke and spice. But can a backyard cook replicate this Lone Star classic?
When developing our barbecued beef ribs recipe, we wondered what to do with the fatty membrane that runs along the backside of the beef ribs. As it turned out, we achieved the best results—the juiciest meat with the most flavor—through the ...