Quote:
Originally Posted by Bryan[_6_]
On Feb 28, 6:53*pm, Christopher Helms wrote:
You baked ribs for three hours at 400 degrees? Then grilled them?
That's almost as bad as boiling them. The terrible, terrible things
people do to ribs around here make me want to cry.
I have the opposite reaction. They make me laugh.
--Bryan
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Must be a trick for those who have tiny amounts of wood.
Though it takes time to get nice apple wood ambers, once you have them, you can add wood and plop those ribs on the indirect and let them smoke for hours giving them periodic bastings. I like a thinner, vinegar and honey sauce. I can handle whe whole molasses/ketchup, thing, but it's nice to experiment with thinner sauces that are applied in layers. You sure don't need much, though. Well-made BBQ shouldn't require any sauce to be delicious, though.