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Taverner (1000+ posts) Send PM | Profile | Ignore | Thu Dec-09-10 09:46 PM Original message |
Six hours later, and the ribs are a gooey, greasy chewy mess |
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Kali (1000+ posts) Send PM | Profile | Ignore | Thu Dec-09-10 09:51 PM Response to Original message |
1. isn't that about how they are supposed to be? |
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Taverner (1000+ posts) Send PM | Profile | Ignore | Thu Dec-09-10 09:59 PM Response to Reply #1 |
2. No - I wanted fall-off-the-bone tender! |
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Kali (1000+ posts) Send PM | Profile | Ignore | Thu Dec-09-10 10:10 PM Response to Reply #2 |
3. seems like 6 hours should be good |
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Taverner (1000+ posts) Send PM | Profile | Ignore | Thu Dec-09-10 10:11 PM Response to Reply #3 |
4. 200 for most of it, 225 for the last hour |
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Kali (1000+ posts) Send PM | Profile | Ignore | Thu Dec-09-10 10:14 PM Response to Reply #4 |
5. ah - that's really low |
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pinboy3niner (1000+ posts) Send PM | Profile | Ignore | Thu Dec-09-10 10:28 PM Response to Reply #5 |
7. Yes, it is low |
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Kali (1000+ posts) Send PM | Profile | Ignore | Thu Dec-09-10 10:39 PM Response to Reply #7 |
8. yeah you might be right |
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elleng (1000+ posts) Send PM | Profile | Ignore | Thu Dec-09-10 10:42 PM Response to Reply #2 |
9. Sorry I didn't suggest you ask the Cooking/Baking group, Taverner. |
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struggle4progress (1000+ posts) Send PM | Profile | Ignore | Thu Dec-09-10 10:14 PM Response to Original message |
6. I really don't braise, broil, or smoke meats -- I tend to pan cook |
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DU AdBot (1000+ posts) | Thu Apr 25th 2024, 05:26 AM Response to Original message |
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