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Unread 08-22-2010, 09:32 AM   #16
Billy Ribs
Knows what a fatty is.

 
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Join Date: 08-03-10
Location: Allen TX
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Thanks guys, it helps to get feed back as I'm my own worst critic when it comes to cooking. My wife says I'm always trying dig to deep into it, an I should just enjoy it.

I too thought the ring was pretty cool, so I dissected the flat this morning after it cooled in the frig overnight.



I understand the ring is a chemical reaction and not truly from the smoke alone, but I wish I new which part of the process (marinade, rub, temps, smoke) helped with the ring, so I'm going to start recording all of my steps and see what works best for me.

I'm bad about making adjustments with ingredients or process and not writing it down.
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Spare Rib Anyone?


2002 Oklahoma Joe with TEXAS mods.
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