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Posted on 5/17/14 at 12:40 am to Pierre
quote:.
I just don't understand the concept of fall off the bone ribs.
You took the words right out of my mouth.
This post was edited on 5/17/14 at 12:40 am
Posted on 5/17/14 at 1:38 am to Gris Gris
quote:
I just don't understand the concept of fall off the bone ribs.
.
You took the words right out of my mouth.
Glad I'm not the only one who thinks this.
If I wanted boneless ribs, I'd get boneless ribs.
Ribs with the bone in should have a nice bark, be tender yet still firm enough to where you can take a bite and pull back, seeing your bite mark.
I can't stand this "fall off the bone" stuff.
Posted on 5/17/14 at 8:16 am to LSUZombie
quote:
You can cook them in a 350 degree oven for an hour and a half and have meat falling off the bone. Or 48 hours. Whichever you prefer
Is the 350 for 90 minutes true? That seems the way to go if so.
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