It sounds like a high volume restuarant rib technique; foil/steam the chit out of the ribs and then firm them up on the grill and then put a heavy layer of sweet sauce on them. Not saying they aren't good just different. I saw how Texas Road House makes them on the food network, very similar process but they almost boil them. They say it's a 3 day process... right. Those ribs I can say I don't like. The meat is gray.. as in boiled flavorless gray.
Last edited by JS-TX; 08-02-2011 at 01:31 PM..