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Unread 05-03-2010, 09:25 PM   #2
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I have had ribs that were prepared this way and I did not think it was a good idea. Seemed like it was really dry. Ribs are so thin in section, I think you get more than enough penetration of flavor and smoke.

disclaimer: I am not a rib expert.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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