"Nancy2" wrote in message
...

Gary, you are welcome to it. ;-))

it seems to me that it is one of those formerlyreally ignored cuts of meat,
or cheap ones,
like short ribs, that seem to have become a fad and risen to the top of
menus on a chef's
whim, and nobody wants to be the last to exalt its virtues.....

N.
===========

I made ribs for the first time yesterday and he loved them. Probably not
the recommended way to cook them, but the recipe I found had them sous vide
first and then finished off on griddle.

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