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In Reply to: Re: Paging snakeseare... how did the ribs turn out? posted by snakeseare on August 25, 2011 at 00:00:36:
Thanks for the update.
I suspected what you had there was what I've seen sold here in Georgia as "Texas Ribs" - what is more commonly marked as "Country Style Ribs", or just strips of pork shoulder. Sounds like what you had from your description.
*Real* pork ribs don't require a long marinade because the meat is pretty thin. I'd suggest just trying a rub shortly before cooking. Google "3-2-1 ribs" and you'll have a good place to start.
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