I was arranging two slabs of pork ribs on the rib rack the other day,
and I realized that ribs have chirality - you can look at them and tell
if a slab came from the starboard or port side of the pig.

The next thing to figure out the best way to cook them. Maybe a red
wine marinade for the port side, and a dry rub for the starboard ribs.

Louis Cohen wrote:
> I was arranging two slabs of pork ribs on the rib rack the other day,
> and I realized that ribs have chirality - you can look at them and tell
> if a slab came from the starboard or port side of the pig.
>
> The next thing to figure out the best way to cook them. Maybe a red
> wine marinade for the port side, and a dry rub for the starboard ribs.
>
Louis,

Just the fact that you can use a word such as 'chirality' in a sentence
impresses me! (grin) But it does sound like you need a short rest! (lol)

From an old thread, the meat from the left side is always more tender
as the right side does all the work, except for the rare 'lefty' hawg.

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

There are people who claim that lobster meat from the crusher claw is
different from that of the ripper claw; I don't eat lobster enough to
have an opinion.