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Slow barbecuing or smoking renders the fat and connective tissue to create tender
Pork spare ribs are cut from the belly side of the ribcage and consist of long bones with layers of meat and fat
When simmered slowly they become tender and gelatinous
also known as tenderloin
Beef Skirt 1kg barbecue Slow barbecuing or smoking rendersLong, thin diaphragm muscle with a loose grain and big, beefy flavour. Best cooked hot and fast to medium rare, then rested and sliced thin against the grain. Takes marinades beautifully. Perfect for fajitas and tacos, stir fries, or a quick grill pan sear for steak sandwiches.