I made ribs for the first time yesterday. Because I was running very late I cooked them hot and fast. The flavor was out of this world (recipe to follow), but the meat was tough as all get out. You could only get it off the bone with a knife.
How are turbo ribs supposed to be done, and what should be expected? Can they be "fall off the bone"?
I finally took the plunge and bought my large Big Green Easter Egg from Roswell Hardware in Roswell, GA 03/31/2012