B
bbq54321
Guest
has anyone tried slicing into the meat, or even cutting all the way through between ribs to get more rub penetration. im thinking this idea would create more bark....any thoughts
landarc
somebody shut me the fark up.
I have had ribs that were prepared this way and I did not think it was a good idea. Seemed like it was really dry. Ribs are so thin in section, I think you get more than enough penetration of flavor and smoke.
disclaimer: I am not a rib expert.
disclaimer: I am not a rib expert.
P
PorkQPine
Guest
I am afraid that the moisture in the ribs would come out. Try mustard before applying your rub.
Ye Olde Party Palace
Knows what a fatty is.
I also think that you would loose a lot a your moisture from your ribs if you make cuts between them. Its just not necessary. If I am trying to cook more racks than normal, I hove been known to stack them up, then rotate the bottom rack to the top every 45 minutes or so. When I have done this, I put them in with the curve of the ribs up. I have always had puddles of juices lying in the ribs, just keeping them moist. 
eace:
eace:
MilitantSquatter
Moderator
I agree with everyone above.
If you desire more bark, it will work, but with that I'd think you'd sacrifice the moisture.
If you desire more bark, it will work, but with that I'd think you'd sacrifice the moisture.
Bbq Bubba
somebody shut me the fark up.
You want more bark, eat jerky. :thumb:
Meat Burner
Quintessential Chatty Farker
Agree.
B
bbq54321
Guest
wow! now thats the best idea ANYone has come up with!:clap2: did that idea just come up natually, or did you have to think about it? you are so cool :thumb::clap2:
thanks to everyone else
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