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Unread 10-24-2013, 10:09 PM   #10
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I don't use anything but rub, never needed any 'glue' for my cooks. I don't think the oil should have resulted in tough rib texture. I don't spritz, I do use a concoction in the last 30 minutes of any rib cook, that I believe adds flavor to the meat. I have abandoned temperatures below 275°F for ribs, but, there is no reason not to cook there.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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