Bad Ribs or Kingsford's Comp. Charcoal Sucks???
Has anyone ever cooked ribs just as you normally would, everything seemed fine and looked good but when you tasted them they were just awful? Happened to me today and I can't figure it out.
It doesn't seem that they were 'bacteria bad', because my son ate half a rack (he was so hungry he could eat dirt) and he isn't sick at all. Is it possible to just get a bad rack?
The only thing new in the entire process was I used Kingsford's new 'Competition' Charcoal for the first time. I have never used it before but bought it because they were out of lump at the grocery. Could that possibly put a bad taste in the meat?