Hey all I'm newbie to this forum. I've been creeping around here for a few days and I like what I see as far as knowledge, techniques, and all the good info I've found here. I think I'll be lurking around for quite awhile.
With that said I was reading this thread and what really captured my attention was the sweat periods of ribs. So I did some digging on the subject and came across this site with this recipe Apple City Barbecue World Champion Ribs.
Low and behold it was written by Mike Mills and Amy Mills Tunicliffe
The sweat process is described in the second to last paragraph in the article. The artical can be found here. http://www.fabulousfoods.com/usa/article/125/19549
Just thought you and the other members would be interested.