grillnputt
Knows what a fatty is.
OK, I know this has been tackled a million times but I'll keep it short. Do you foil the ribs when the meat is 1/4 inch from the bone, or is it DONE when it is a 1/4 inch from the bone?
My ribs always seem to taste good, but inconsistent w/ texture. Yesterday's was 1/2 way between fall off the bone tender and chinese food ribs. 2 weeks ago, they were fall off the bone tender. Thanks.
My ribs always seem to taste good, but inconsistent w/ texture. Yesterday's was 1/2 way between fall off the bone tender and chinese food ribs. 2 weeks ago, they were fall off the bone tender. Thanks.