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pork ribs - Page 2

post #21 of 22

I have found that IT is the best way to cook ribs. Much more consistency. I envy the guys who can tell by other means when their ribs are done, but for me & a lot of other folks who don't have that skill. A good temp probe is the best thing to have.

 

Al

post #22 of 22
Thread Starter 
Well what's supposed to be the IT? Ive seen some people say 145-150, others 190. Then I read your post so I'm going to do that next time. I just don't get why my ribs always turn out burnt and dry. Could it be because I don't foil them and they dry out? Or because I don't sauce it because I don't have a good sauce to throw on there. Even tenderloins are burnt somehow. Am I just leaving them on too long?
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