Not that anyone cares, but I cook my ribs per Mike Mills, 210 degrees for 5.5 hours, unfoiled. Comes out right every time, 180-190 between the bones with a slight tug and no shiners. Cook them the way you like to suit your tastes, screw the rest and all their fancy cooking methods; do what works for you.
post #21 of 22
6/24/11 at 5:05pm