On Sun, 21 Sep 2014 22:34:42 -0400, Ed Pawlowski > wrote:

> 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.

Thanks Ed!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.