Morning Discussion: Holiday Edition

by Alice O'Connor, May 31, 2010 5:00am PDT

Today is a holiday in both the USA and the UK--Spring Bank Holiday in the UK and Memorial Day in the USA--so we'll be running a little light on coverage but rest assured, we will have a few things to help you avoid working. Everywhere else, we apologise.

Like zombies? 'drMikey' sends word that he is selling prints of the acrylic painting that won him an honourable mention in our recent Left 4 Dead art contest. Brain-tastic.

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By: EvilDolemite x Show Full Post

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you think 200F for four hours over indirect heat + smoke + a water pan is enough for tender ribs?

trying to get it just right

May 31, 2010 12:28pm PDT

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you think 200F for four hours over indirect heat + smoke + a water pan is enough for tender ribs? tryi... : EvilDolemite
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- #2265
  
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  By: giant boy detective x Show Full Post
  
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  Beef or Pork ribs? Sounds like overkill really.
  
  May 31, 2010 12:39pm PDT
  
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  Beef or Pork ribs? Sounds like overkill really. : giant boy detective
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    Overkill, how? : EvilDolemite
    - I thought 4 hours might be too long but after doing some more research that should be a good time at that... : giant boy detective
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  I usually go 225 for 5-6 hours, so it may not be enough : riptyde
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    Or more to the point: The ribs will likely be cooked just fine, but they may not have absorbed as much f... : riptyde
    - Also, if you want the ribs to be extra tender, you can wrap them in foil for the last 30 minutes of smoki... : riptyde
- When I used to cook ribs for a restaurant I worked in, I did 220ish for about 4 hours and they were delic... : Ctrl-Phreak
- We just did 5 hours at 225 this weekend and they came out pretty good. Just make sure they say high enoug... : boarder2
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  they look good so far. internal temp around 160 and really soft : EvilDolemite
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    go on... : Pantene Pro-V
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      Nice char, but not burned. Moist. Wet mop rub dripping down the sides. : EvilDolemite
      
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      Don't stop I'm not finished : Do_Or_Die
      
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      they're all cut up now, charred plus sticky with sauce. with a side of hot beef elgin sausage : EvilDolemite
      
      pics + divx : riptyde

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