View Single Post
Old 01-06-2013, 07:36 AM   #15
cameraman
Babbling Farker

 
Join Date: 08-31-09
Location: Nashville, TN
Default

Quote:
Originally Posted by bo_gator View Post
Every time I try and do something with rib trimmings, the mean ends up being tough and hard to separate from the bone shards. I guess I am doing something wrong
I kept them bunched together for the initial smoke so they had some mass and I only cooked them for a couple of hours before panning. That helped keep them from drying out. With the braise finish they were moist and tasty.
__________________
[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR]
[COLOR=Gray]22.5 WSM
22.5 OTS Weber kettle
Smokey Joe (RIP)
a dorky little headlamp[/COLOR]
cameraman is offline   Reply With Quote