FoodBanter.com - View Single Post - God Made Man, Took One of His Ribs and Made Woman, and Now Man Cooks Ribs on Smoker, w/ Less Than Spectacular Results!!

wrote:

> Why would ribs turn out better cooked at higher temps and
> faster times, than ones cooked lower and slower? Same type of ribs,
> same store, and app. the same weight.

Jim, ribs and brisket don't care what the temp is. The higher temps mean
that you need to be far more vigilant, lest you over-caramelize the meat
prior to the meat being tender. (Over-caramelization sounds SOOOO much
better than burnt)

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/