"A. Kesteloo" wrote in message
...
Question about ribs.



Here in the Netherlands, we only got one name for ribs. Spareribs. The only
thing you know for sure is that it comes for a pig. Last week, I smoked some
ribs for the second time. I think I got 2 kinds. One type, the bones where
long, and flat, the other type, the bones where short, and curved. There was
not to much meat on the bones itself (just enough so the bones would not fall
of ;-) ). I gave the ribs a dry rub, and smoked them for about 2 1/2 hours at
250 F.

The short curved ones came out good. You could take the bones apart with your
fingers. The meat was done and not dry. The long flat ones came out dry and
tough. Can anyone tell me what happened? It happened to the first time I made
ribs, so this time I made sure that I treated the meat the same especially
when it comes to temperature in the smoker.

Oh before I forget, I moped with olive oil and vinegar.



I hope you can help me out

Please look he

http://www.uspork.org/buyersguide.html

In the loin section # 3500 Back ribs

In the belly section # 3800 Spareribs.

Hope this helps,

Dimitri