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gotta talk about my ribs

char buddychar buddy Posts: 562
edited 12:56AM in EggHead Forum
I have been mixing Cat's rib rub with GFW's cooking advice regularly. I am averaging about one rib cook a week but last night I finally kept the ribs in foil for the full, recommended 1.5 hour. And I kept the dome temp below 250 for the whole cook. [p]I finally hit the jackpot and got falling off the bone ribs with a tangy taste I've been looking for. I've made ribs that pulled a 1/4 inch away from the bone before. That was my previous benchmark. Now I wanted to get ribs that fell off the bone without being too moist. I finally got that texture. I also marinated the ribs in Cat's sauce overnight without overdoing the chipotles. I served the ribs with fresh beaujolis. [p]I will never doubt GFW again.


  • GfwGfw Posts: 1,598
    char buddy, thanks for the nice comments :-} [p]With that said, please always have at least little doubt regardless of who posts so that if something doesn't exactly suit your tastes, make the changes.[p]The very best food is food done exactly the way each of us likes it - have a really great day![p]

  • SpinSpin Posts: 1,375
    char buddy,[p]Congratulations on the creation of your new favorite rib technique. Playing sure is fun. A nice informative post.[p]Spin
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