THE BBQ BRETHREN FORUMS

Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

4 hours at 250?????

hmmm, some people are going to end up with some tough chewy ribs I think. That was a great article, but they should have discussed ways to test for tenderness I think, instead of just relying on time.
 
I just finished reading the article and thought it was a great article too but some of the measurements in the recipes read 0/00 tablespoon of whatever. Kinda hard to duplicate but I can use my own judgement on that. I also don't think I would just put them on and then mingle with friends for 4 hours.
 
Just 1 1/2 miles from the house I grew up in. :thumb:

Whitt's ain't too bad either.
I lived in Madison from 1986-1996 working for Intergraph. Ex, oldest daughter and grandaughter still live there only in Huntsville. Sure do miss the Tenn River.
 
Just 1 1/2 miles from the house I grew up in. :thumb:

Whitt's ain't too bad either.

Now I like Whitt's. That started out in Tennessee, up Lawrenceburg way, and now they have stores in Fayetteville, Pulaski, Huntsville, Decatur -- just all over the place. They process all their cue in Ardmore, TN. They lack the national marketing skills and publishing prowess of BBG. Darn. I'll take good cue instead, I reckon.
 
Now I like Whitt's. That started out in Tennessee, up Lawrenceburg way, and now they have stores in Fayetteville, Pulaski, Huntsville, Decatur -- just all over the place. They process all their cue in Ardmore, TN. They lack the national marketing skills and publishing prowess of BBG. Darn. I'll take good cue instead, I reckon.
Where is there a Whitt's in Huntsville???

Mike
 
Back
Top