Quote:
Originally Posted by holtjv
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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threads like this inspire me to read up more on bbq, grilling, etc.
turns out bbq snobs don't consider 'falling off the bone' to be appropriate for ribs.
i'd love to try ribs from the usual players on these threads and see for myself. definitely agree with saucing at the table vs. beforehand. too much sauce and other stuff has GOT to be a trick learned by folks who didn't have access to good meat.
the comment about bbq competitions rings true to me as a seafood competition would likely produce food that does not even resemble what real seafood is and should be.