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Sounds like you didn't wait until the smoke cleared. This can take anywhere from 15 minutes to an hour depending on the type and condition of your lump. What brand are you using? Do a search on Spatchcock Chicken. It is very easy and cooks very well.slantback37 said:I really don't know what happened the first time out. Bark, and meat tasted like it was left in a burning house. Made me real sick. Even after cutting off the bark. Still was real bad. Even had one of the guys at work who has been cooking on a egg for a long time said he wouldn't eat it.
According to the NAMP definitions for meat cuts, the Plate Short Ribs are NAMP 123 and consists of ribs 6,7 and 8. I have bought these at restaurant depot for around $6.75 per pound.dstearn said:Thanks, They were Short Plate Ribs which from what I have read have 4 bones. They were not cheap eithet, around $5.00 per lb.