{"id":2450,"date":"2015-06-13T15:12:28","date_gmt":"2015-06-13T14:12:28","guid":{"rendered":"https:\/\/hankstruebbq.com\/se\/?p=2450"},"modified":"2023-01-10T06:30:50","modified_gmt":"2023-01-10T05:30:50","slug":"beef-ribs","status":"publish","type":"post","link":"https:\/\/hankstruebbq.com\/se\/beef-ribs\/","title":{"rendered":"Beef Ribs"},"content":{"rendered":"\n

N\u00f6t-revbensspj\u00e4ll \u00e4r ett riktigt bra alternativ till revben fr\u00e5n gris<\/a>, som \u00e4r det \u00f6verl\u00e4gset vanligaste. N\u00f6t-revben har lite mer textur, och s\u00e5 klart, en annan smak. Man tillagar dem lite annorlunda fr\u00e5n fl\u00e4sk-revben, l\u00e4s vidare f\u00f6r att se hur.<\/p>\n\n\n\n

N\u00e4r man tillagar fl\u00e4sk-revben tar man bort den silvriga hinnan p\u00e5 bensidan. Det beh\u00f6vs inte p\u00e5 n\u00f6t-revben. En annan skillnad \u00e4r att n\u00e4r man tillagar fl\u00e4sk-revben vet man att det \u00e4r f\u00e4rdiga genom att g\u00f6ra b\u00f6j-testet<\/a>. F\u00f6r n\u00f6t-revben f\u00e5r man kolla temperaturen ist\u00e4llet. De ska tillagas l\u00e5ngt \u00f6ver sin f\u00e4rdig-temperatur. Typiskt tar man dem upp till 95\u00b0 C innertemperatur.<\/p>\n\n\n

<\/div>
\n \n<\/div>\n<\/g><\/svg><\/span> Print<\/a>\n
<\/div>\n\n\n\n\n