New Tasting Table piece! Everything you should try to make your beef ribs (not just barbecue, but plenty of that) taste better, according to professional chefs and beef experts. We might not have come to a solid conclusion about dry rub and removing the silverskin membrane, but we definitely established the cases for either side of those things. Enjoy all the ways I upgraded your meat-eating experience while I cook these beans, which is my happy meal these days. Also, the wet brine? That’s my tip, and I will go to the mat for it until someone smarter than I am says otherwise with expansive data.
