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OLS · 06-01-2011, 07:53 AM

Also I am gonna guess that you think they are dry in that big chunk of loin meat on top. Have you ever eaten
these boneless pork tenderloins they sell so cheap at the store, it's either one, or two mirrored slabs of perfect
meat in a cryovac pack? No matter how you cook it, it gets dry? Sometimes that carry over slab of meat that gets
cut into the rib racks can get dry and tough, I think it's the same type of meat. The only experience I have with
dry and overly chewy BBR meat was, as I said, the slab I got in the Mexi-market. It was cut slightly different than
my standard BBR racks I get at the supermarket one to a cryo. I thought, "GREAT, this is just that much more meat"
Eh-eh. It was a virtual failure of cookery, using my normal techniques. So the meat was different.

06-01-2011, 07:53 AM	#2218
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? Also I am gonna guess that you think they are dry in that big chunk of loin meat on top. Have you ever eaten these boneless pork tenderloins they sell so cheap at the store, it's either one, or two mirrored slabs of perfect meat in a cryovac pack? No matter how you cook it, it gets dry? Sometimes that carry over slab of meat that gets cut into the rib racks can get dry and tough, I think it's the same type of meat. The only experience I have with dry and overly chewy BBR meat was, as I said, the slab I got in the Mexi-market. It was cut slightly different than my standard BBR racks I get at the supermarket one to a cryo. I thought, "GREAT, this is just that much more meat" Eh-eh. It was a virtual failure of cookery, using my normal techniques. So the meat was different.