On 9/21/2014 1:32 AM, sf wrote:
> On Sat, 20 Sep 2014 21:52:39 -0400, pltrgyst > wrote:
>
>> No way. I cook my ribs at 170 deg F, so they can never get beyond that
>> temperature. All the fat is rendered; they are succulent and practically
>> falling apart.
>
> So, 170° is the magic number?
>
>

Sure, so is 180,190,200,210,220, and 230. Many opinions, many ways to a
good final result. Everyone swears their method is the best. Choose
what sounds workable for you as a learning experience.