View Single Post
Old 10-24-2013, 11:09 PM   #10
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

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.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

landarc is offline   Reply With Quote