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Unread 02-12-2013, 04:20 PM   #9
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx
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I don't fark with the membrane anymore IMO it makes for a juicer rib and it mostly cooks away. I never used to pull it then I drank some funky kool aide and started to do Strange unfamiliar things to my cooks. (I still think is was an Alien abduction) I started to cook colder like 225... I put all kinda of ridiculous seasonings on.... and oh the sweet sauces I was 'outa Control. One day about 2 yrs ago I dropped a bottle slipped and hit my head now I cook Hotter use mostly salt & pepper and Sauce is scarcely found.Maybe it wasn't Aliens....
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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