Reply to "Rib recipe worth stealing :)"

tomMember

There is a certain sentiment that chicken should taste like chicken,beef like beef,pork like pork,etc.

I'm no rib expert,but I do cook with some.

I can't figure why anyone would want to put ham base on ribs,since many of the solution pumped ribs have a "hammy" taste,which we try to compensate for.

We don't put our rub on,until an hour,or so,from cook time to keep from curing the ribs and giving them a "hammy" flavor.

The same thing for butts/shoulders, when we are trying to get our rub , sauce, and wood to compliment the PORK flavor.

Just my $0.02

7/24/074:55 PM

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