[Aliska]

OK, if you say so, I'm not in a mood to fight about it. You do it your way, and I'll do it mine. Normally I don't like boiled meat, I brown it all first, like for stew. I simmer slabs (usually cut them up into serving-size pieces) on low, not at a full boil. They are expensive, I like a lot because I also like them cold, so I don't buy slabs very often.

Now I cook most of my meat except burgers, and special recipes, in the oven at 275 with a little water in the bottom in a heavy dutch oven with a tight-fitting lid, don't do certain meats like turkey and large hams that way, well worth the wait. Read about it in the paper for an Italian beef recipe which I also happen to like. Works great on that Hormel Cure 8? ham and smaller sirloin tip roasts.

But I'm hungry enough for ribs now, I'd try yours if you don't muck them up with the wrong sauce. If it weren't getting late, I'd run and get one of those sandwiches. RIGHT NOW! Their ribs aren't as good any more, but they are hickory-smoked which I do like.

[Michael.SF.]

One thing a lot of people do not do, when making ribs, is to remove the membrane on the back side. Boiling the ribs tenderizes this membrane, but by removing it before smoking, you can reduce the smoking time and still have tender ribs.

BTW, I'm not 'fighting' with you, to each their own, but when it comes to good Bar b Que, boiling is a cardinal sin, IM(NS)HO!

I will be smokin up a big batch for 12 on Wednesday!