Couple rib questions

Toxic q · Mar 24, 2019

1st Are you guys saucing the edges of your ribs you turn in or just the top and bottoms? 2nd question. Any of you cooking prairie fresh ribs? I got ahold of some this weekend and was impressed with the way they turned out. Done a few racks along side some smithfield ETs and couldn't help but notice how white the meat was when done. Any of yall seen this? Thanks!

Right on Q · Mar 25, 2019

I've gone back and forth on saucing the sides of the ribs. Done well with both. I like to sauce the sides at least lightly to keep moisture from evaporating. I try not to go too thick with it

Never cooked prairie fresh. Sound like a good rib though

masque13 · Mar 25, 2019

I'm right there with ^ this above.

Ron_L · Mar 25, 2019

masque13 said:
I'm right there with ^ this above.

:thumb:

Couple rib questions

Toxic q

Knows what a fatty is.

Right on Q

is Blowin Smoke!

masque13

is one Smokin' Farker

Ron_L

Administrator

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