Well, it was an interesting experiment. First the obvious: Way too sweet.
The sugar almost (but fortunately not quite) overpowered the meat and smoke.
It was fairly tender with a nice bite. Actually I put some in foil and
heated it the next day in the oven and it was better. (Why?)

Next time I might stick with the coke as a marinade and then treat it as a
normal piece o' meat. Simple is better. Also, I've learned to trim the flap
from the St. Louis trimmed rib. The part that didn't have the flap pulled
back from the bone just fine. The part with the flap wasn't quite as
tender. Live and learn. Thanks everyone for the encouragement, advice,
critique and humor.

Peter

"Peter" wrote in message
...
Well, it was an interesting experiment. First the obvious: Way too sweet.
The sugar almost (but fortunately not quite) overpowered the meat and
smoke.
It was fairly tender with a nice bite. Actually I put some in foil and
heated it the next day in the oven and it was better. (Why?)

Next time I might stick with the coke as a marinade and then treat it as a
normal piece o' meat. Simple is better. Also, I've learned to trim the
flap
from the St. Louis trimmed rib. The part that didn't have the flap pulled
back from the bone just fine. The part with the flap wasn't quite as
tender. Live and learn. Thanks everyone for the encouragement, advice,
critique and humor.

Peter


Next time try it nekkid, Peter. Just salt and pepper (or a good rub) on the
ribs, proper heat and not too much smoke. I think you jumped too far in to
the process (common mistake) without beginning with the basics. I betcha if
you do ribs simple, you'll think they're wonderful. I think most of the old
timers here will agree.

Jack Curry
-Dry ribs is fer me-

"Jack Curry" Jack-Curry deletethis @cfl.rr.com wrote in message
om...
"Peter" wrote in message
...
Well, it was an interesting experiment. First the obvious: Way too
sweet.
The sugar almost (but fortunately not quite) overpowered the meat and
smoke.
It was fairly tender with a nice bite. Actually I put some in foil and
heated it the next day in the oven and it was better. (Why?)

Next time I might stick with the coke as a marinade and then treat it as
a
normal piece o' meat. Simple is better. Also, I've learned to trim the
flap
from the St. Louis trimmed rib. The part that didn't have the flap
pulled
back from the bone just fine. The part with the flap wasn't quite as
tender. Live and learn. Thanks everyone for the encouragement, advice,
critique and humor.

Peter


Next time try it nekkid, Peter. Just salt and pepper (or a good rub) on
the
ribs, proper heat and not too much smoke. I think you jumped too far in
to
the process (common mistake) without beginning with the basics. I betcha
if
you do ribs simple, you'll think they're wonderful. I think most of the
old
timers here will agree.

Jack Curry
-Dry ribs is fer me-




Salt, garlic powder, red pepper, black pepper.

In that order, and not too much of any.

Just cook in the smoke until done and enjoy. Yer gettin' *WAY* too fancy
with the prep.

With Jack on this one.

TFM®

On 23-Mar-2004, "Jack Curry" Jack-Curry deletethis @cfl.rr.com wrote:

Next time try it nekkid, Peter. Just salt and pepper (or a good rub) on
the ribs, proper heat and not too much smoke. I think you jumped too far
in
to the process (common mistake) without beginning with the basics. I
betcha
if you do ribs simple, you'll think they're wonderful. I think most of
the
old timers here will agree.

Jack Curry

Best advice of the day Jack. Don't even think about getting tricky
until you have mastered the basics.
--
M&M ("The problem is that no matter what you do, there's
Sombody that won' t like it much") Tom Clancy