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Unread 01-26-2013, 07:36 PM   #6
somebody shut me the fark up.

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Join Date: 06-26-09
Location: Saint Leanders Parish, CA
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I do this...

I like to treat them a lot like brisket point, in that I cook them with a simple dry rub, run the cooker at the temperature it likes, that is often 275F to 300F, takes 4 to 6 hours. I cook until the meat jiggles when I shake the bone. This always gives me moist tender ribs. These got a coating of sauce the last 15 minutes or so.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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Thanks from:--->