Cats Ribs...whoeeeeeeeeeee!

Sundown · May 2000

Just finished eating my first, and not likely the last, of Cats Rib Receipt. The flavor, for those of you that haven't had the privelege, is truly unique.
Cook time was about three hours @ 250* the darned meat FELL off the bone on all but the two largest and all that took was a little tug.
Cat dearest, they were GREAT! Thank you.

Cat · May 2000

Glad you liked 'em, Carey!

Unknown · May 2000

Cat,[p]I wanted to let you know that I too did your rib recipe last week and they were outstanding! I couldn't find the black mustard seed in Penzeys. Do you have any other recommendations? Regardless, they were the best ribs I have ever had, much less made myself. Since we were singing your praises I wanted to jump in - thanks![p]Wade

Cat · May 2000

Wade,[p]Black mustard seeds seem to have disappeared. A spice expert told me that the brown ones (which Penzeys does carry) are nearly identical. That's what I've been using.[p]I'm glad you like the rub.[p]Cathy

Unknown · May 2000

Cat,
I am trying to find your recipe for ribs. Must be a good one. I've been looking for days. Never dreamed that I'd get so many responses to my ribs![p] Thanks Everybody,
Cajun Boy

Cat · May 2000

Cajun Boy,[p]Try the link below.[p]Cathy

[ul][li]Cat's Ribs[/ul]

Cats Ribs...whoeeeeeeeeeee!

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