When making porcine spare ribs, I can make them tasty and tender, but they seem to always come out ugly compared to the ones I see on BBQ Pitmasters.
What makes them ugly:
1.)When the meat pulls back from the end of the bones each rib bone pulls back a different amount. This makes the length of bone sticking out uneven along the rack.
2.) The meat on top of the rib bone cracks and lifts away from the meat between the bones.
3.) There is a little ball of bone on the end of the rib opposite the side where the meat pulls away from the end of the bone.
4.) I get spots where I have a nice deep Mahogany brown, but there are also nasty black spots on the rib also.
Any help with these issues will be appreciated
bo_gator's Carolina Mountain Que
Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen
You mean Sriricha isn't one of the four basic food groups