In article >,
Steve Calvin > wrote:
> wrote:
> > Stan,
> >
> > That helped a bunch. Did just like you said, without the apple juice
> > since I don't have any though. They are 100% better. The fat just
> > hadn't broken down enough in them I guess. Anyway, thanks. I've got a
> > bunch of good ribs now.
> >
>
> Personally, I'da just left 'em on the Weber at 250 until
> tender instead of wrapping them in foil and doing them in an
> oven. And I won't even go into the "que'd vs steamed"
> debate. ;-D
Well, he did say that he cooked them yesterday, if you'll recall. I
figgered that the leftovers had been in the fridge overnight, and, in my
experience, putting cold, under-done meat back on a grill is an
invitation to further disaster. I'd rather trust an oven over a grill
when it comes to re-cooking something that wasn't quite done, yet. The
foil trick helps to conserve what moisture is left in the meat, too.
(What if he'd already slice 'em up?
I've used this trick to save a
hunk of meat, on occasion, when I mis-judged the cooking time and ended
up with something underdone.
Stan
--
Stan Marks
A waist is a terrible thing to mind.