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In Reply to: Paging snakeseare... how did the ribs turn out? posted by CivilWarBBQ on August 24, 2011 at 13:07:28:
Hey, thanks for asking! Turns out those "ribs" were a solid chunk of lean pork with a few little pinky-finger-sized ribs at one end. Four hours at 225 degrees cooked the mean well enough, but with no fat to speak of they didn't have much flavor. They were fork tender, though, so I shredded the lot and doused it all in sauce and called it "pulled pork." The sauce was good enough to save the meat, which was not up to winning any prizes.
I don't think I'll bother with marinating next time. Thanks all for the input and interest! Cheers.
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