Quote Originally Posted by JimD
umm, define "special marinade" lol, I have a few tricks up my sleeve also! One of them is to peel the silverskin from the bone side, makes for a much more tender rack!
Having spent 20 yrs as a meat cutter. (now a science teacher) You always pull the skin off the back of the ribs both beef and pork. Other wise they will be tuff. We traveled last summer and had some of Corky's baby backs mmmmmm they were tasty. But Tom's Rib does a noce job. Rudys always does em real nice[/img]