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So here's a question for the bbq-intellegentsia (had a hard time spelling that): how the F do you get the meat to fall off the bones? How long do I have to cook it?
The ribs I did today were very, very tasty--and seemed like they were about 2-4 hours away from "falling off the bone" tender. But is there any formula, like time per pound?
TIA, Jack
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Warren Hall (Early S Man), 1950 - 2008
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2006 Tri D675 Scorched Yellow
2006 Ducati Sport Classic mono SOLD
1979 SCWDP #0020 Talbot Yellow SOLD
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