On 6 Sep 2005 06:08:22 -0700, "Chef Kurt" >
wrote:

>Would you say it was the method I
>smoked them, or the way I put them on the grates- meat side down this
>time instead of meat side up?
>
>It had nothing to do with meat side down. By wrapping them in foil, you
>literally braised them instead of making barbecue out of your ribs.
>Stay away from the foil, cook your ribs slow for 6 or 7 hours or until
>done and see the difference. You basically made chain restaurant ribs.
>
Which are your words, and which are the words you're replying to?
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