So...my wife surprised me this evening by informing me that she was going to 'kick my ass' in the rib cooking department. She has expressed a desire for the old 'fall off the bone' experience, and I prefer my ribs with a bit of tug.
She has hinted at what she has in mind...and while the thought of wasted ribs pains me, I think I need to let her learn a little lesson.
She is planning some sort of vinegar brine, and then she intends to cook the ribs at 250 for 6 to 6.5 hrs. I guess she thinks that longer cooking time equates directly to more tender ribs, on some sort of endless linear scale.
Given her competitive nature, I learned years ago there is no teaching her in advance...so it should be interesting
What do you all think the outcome is likely to be?