1buckie
Babbling Farker
I like unsauced full spares the best.....sometimes I'll cut down to St. Lou's to cook a little faster, but the extra fattiness of a good, plump full is nice....
These ones were from sometime back & I really liked the juicyness factor....
Hard to see 'cause it's in the shade, but the smoke ring went all the way thru these pups.....that's optimum in my book, but some might call the juice "grease" or term it too fatty or greasy.....
These were some from a few weeks back & were coming up to just right but needed a tad more time.....
I went in & like a doofus, fell asleep on the couch for just enough time to cook thru that ever-so-desired juicyness........
They were VERY tender, not dry, but not all drippy, juicy like the first ones......
Now, after a long roundabout description, here's the question:
Which way do you like them?
Are you put off by overly drippy meat.......or is that the what you're looking for in a rib cookup?
Kind of a fine-tuning question, I guess.....
.
These ones were from sometime back & I really liked the juicyness factor....
Hard to see 'cause it's in the shade, but the smoke ring went all the way thru these pups.....that's optimum in my book, but some might call the juice "grease" or term it too fatty or greasy.....
These were some from a few weeks back & were coming up to just right but needed a tad more time.....
I went in & like a doofus, fell asleep on the couch for just enough time to cook thru that ever-so-desired juicyness........
They were VERY tender, not dry, but not all drippy, juicy like the first ones......
Now, after a long roundabout description, here's the question:
Which way do you like them?
Are you put off by overly drippy meat.......or is that the what you're looking for in a rib cookup?
Kind of a fine-tuning question, I guess.....
.
