I found this just remarkably interesting. I think you’ll enjoy reading this article. Essentially it discusses how BBQ itself was designed by the “poor” to figure out how to make substandard cuts of meat – that were trading for basically free – taste good. Brisket, Ribs, pork shoulder – all substandard cuts. Today they’re very expensive, and in some cases (ribs) the most expensive cut of the animal. Now that we know how to cook it, tender and lean is out – fatty and tough is in.
Supply and demand.
Check out the article for yourself, and leave your thoughts below!