OK boys and girls here is a rack of ribs that have been salted, rubbed in olive oil and dry rubbed with some special homemade seasoning. I think they will go on in the morning ready for early evening dinner. Thoughts?
I think the texture is what I have read to be the most desired. You leave teeth marks but it is certainly not tough. I prefer the fall off the bone texture so i will have to continue to toy with the cooking times. Also, I think I need to put more thin layers of sweet baby rays instead of one thick coat. Let me know what you guys think.