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<blockquote data-quote="guywhofishes" data-source="post: 61803" data-attributes="member: 337"><p>tallow incident? I trimmed 95% of the fat off my ribs before rubdown if that's what you're saying?</p><p></p><p>if you do pressure cook vension ribs, you <strong>must </strong>also try the neck in a pressure cooker. Cook it the same way - rub it down with fav rub, let the rub penetrate a day, then pressure cook at 15lb for 45-60 minutes</p><p></p><p>necks have so much great flavor and awesome texture, like brisket or gigantic meaty ribs</p><p></p><p>eat like ribs and dip in BBQ sauce, or "pull" the meat to make soft tacos/fajitas or incorporate into a Guinness stew, etc.</p></blockquote><p></p>
[QUOTE="guywhofishes, post: 61803, member: 337"] tallow incident? I trimmed 95% of the fat off my ribs before rubdown if that's what you're saying? if you do pressure cook vension ribs, you [B]must [/B]also try the neck in a pressure cooker. Cook it the same way - rub it down with fav rub, let the rub penetrate a day, then pressure cook at 15lb for 45-60 minutes necks have so much great flavor and awesome texture, like brisket or gigantic meaty ribs eat like ribs and dip in BBQ sauce, or "pull" the meat to make soft tacos/fajitas or incorporate into a Guinness stew, etc. [/QUOTE]
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