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Old 10-04-2012, 06:12 PM   #34
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Quote:
Originally Posted by Q-Dat View Post
If you cook them hot and fast it will not bebas noticeable, but low and slow can make them look like ham all the way to the bone. Also you really have to watch the salt content of the rub since they are already salty to an extent.

I just avoid em altogether.
I can get natural ribs to look like ham all the way to the bone, but that's just a deep smoke ring.
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Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

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