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Bill Spohn
He put the 'bar' in 'barrister'
9971
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Bill Spohn
He put the 'bar' in 'barrister'
9971
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Dave R wrote:Bill,
I am confused because pork pulling and ribs are two totally different things. Which are you actually making?
Either way, assuming the dry rubs are not too spicy hot; Zinfandel could work as the wine match.
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Bill Spohn
He put the 'bar' in 'barrister'
9971
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Maria Samms
Picky Eater Pleaser
1272
Thu Dec 28, 2006 8:42 pm
Morristown, NJ
Maria Samms wrote:When I did marinate overnight, the ribs tasted more like roasted ham rather than pork ribs.
Maria Samms
Picky Eater Pleaser
1272
Thu Dec 28, 2006 8:42 pm
Morristown, NJ
Dave R wrote:
I'm glad you mentioned that. In addition, you have to be careful about the amount of hard wood you put over the coals. Too much wood will produce too much smoke and the ribs will come out tasting like ham rather than ribs.
Jenise
FLDG Dishwasher
43589
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
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