And to the non peelers , help this newbie out. Do you toast the back side till the membrain crisps up ?
I have found a mid road with the peeled between fall off the bone mush and a lil tug . Does depend on who I'm cooking for though
now that i've learnt that an important part of the ritual is to peel them, that's what i do. but, before i learnt about queing, we'd cut the ribs below the chops into longitudinal strips, then separate by two's, and boil with salt, black pepper and about two whole red cayennes that were pulled from the crown hung by the window beside the stove.
