Right! Forgot that part in my post. Paper towel is the key.Quote:
Originally Posted by nosoupforyou
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Right! Forgot that part in my post. Paper towel is the key.Quote:
Originally Posted by nosoupforyou
You can also marinade them overnight, dry them off , then put your dry rub on them. Then smoke them with the 2-2-1 method. First 2 hours cook them normal, then next 2 hours cook them wrapped in foil with some liquid (apple cider or whatever) then last hour normal.
Doing both will make them very tender and fall off the bone meat. I know this isnt authentic bbq but my family sure does love them smoked this way and the whole point of bbq is make stuff to eat and not worry about being authentic in every way poosible.
FWIW, if the meat falls off the bone in a BBQ competition, you fail...but I still like it.
I personally like the meat (pork ribs and shoulders) from Smart & Final. Farmer John, corn fed, never frozen and very meaty.
I usually rub the night before and let sit in saran wrap in the fridge. oh...and I spread a light coating of deli mustard on the ribs before applying the rub. This conversation is making me very hungry.Quote:
Originally Posted by gregor
IMO costco has some of the best meats around and for a damn good price. Last time i bought filets their meat's beat the hell out of the local butcher shop.
Last time my folks made ribs they cooked em in a crockpot for a bit then bbq'd em. they came out pretty good. Didnt fall off the bone, but damn they were tastey.
Sometimes they boil them in a massive pot for a bit, i've found that made for ultimate tenderness, but it did change the taste of the meat to a slight extent.
I heard a quote a long time ago about boiling that I'll paraphrase here. "When you boil, you are making a broth".Quote:
Originally Posted by Juniordog
Exactly - all that flavor from the ribs is going into the water.Quote:
Originally Posted by nosoupforyou
hungry.
