The BBQ BRETHREN FORUMS. - View Single Post - Bobby Flay Rib throw-down with pit-master Ed Michell

JS-TX · 08-02-2011, 12:38 PM

It sounds like a high volume restuarant rib technique; foil/steam the chit out of the ribs and then firm them up on the grill and then put a heavy layer of sweet sauce on them. Not saying they aren't good just different. I saw how Texas Road House makes them on the food network, very similar process but they almost boil them. They say it's a 3 day process... right. Those ribs I can say I don't like. The meat is gray.. as in boiled flavorless gray.

08-02-2011, 12:38 PM	#20
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	It sounds like a high volume restuarant rib technique; foil/steam the chit out of the ribs and then firm them up on the grill and then put a heavy layer of sweet sauce on them. Not saying they aren't good just different. I saw how Texas Road House makes them on the food network, very similar process but they almost boil them. They say it's a 3 day process... right. Those ribs I can say I don't like. The meat is gray.. as in boiled flavorless gray. Last edited by JS-TX; 08-02-2011 at 01:31 PM.. Reason: typo