what is the factor on an oven slow-cooked rack of baby backs that makes them taste (& smell) gamy or "porky"?
these i washed and trimmed of excess fat, then rubbed with everglades seasoning dry rub, put in a roasting pan and covered with foil. cooked at around 275-300 for about 2 hours or so?
should i have removed more fat, or a piece of skin on either side of the rack, or .....what didn't i do right in the prep? i know there's a big debate about par-boiling....
in other words, what prep should i do to the ribs before cooking in the oven? i don't want "porky" ribs! help me, please!
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