rib question

You are absolutely right!

I've read a few other threads on this forum that talk about this same problem of friends/family wanting a 'fall off the bone' (liquid meat) type of rib. I've 'humbly' served up some very tasty smoked ribs that still had some tension left to the meat only to be asked by the guests "why the meat wasn't falling off the bone?" Then, they go on to explain to me how I could bake them in the oven, in foil, for 4-5 hours or so and then finish them on a hot grill. That's fine if that's how someone wants to do it, but it amazes me how many people will eat what I offer while telling me a "better way" to do it that will make the meat "drip off the bone." Oh well, had to complain. Sorry.
But, yes you are not alone with what you experienced.

KrabbyKirk said:

I usually go tell them to eat at chilis if they like them that way:laugh:

Click to expand...

Ha, thanks, good advice, I'll mention that the next time I have to hear about meat falling off the bone.

I prefer a bit of a pull, but the family likes "fall off the bone". Best part is, FOTB is easier than "properly done"!

Just my two pennies.

Matt

You are doing it right for you. You are doing it wrong for others. A lot depends on who you are cooking for and why you are cooking. When I cook for myself, I cook it as I like it, when I cook for others, I cook for them. I get more out of cooking for people and serving them food they love, than I could ever get being right with food they do not enjoy. I realize that may sound judgemental, and believe me, I do not mean to be. It is just my philosophy.

To each his own. I like a little pull but when I cook for my Aunt, she and her crowd are all 70 years old +/- a couple of years. Their teeth and gums prefer very tender meat so thats what they get and they love it.

Dead on dawg