Remember to preheat your wet heat and place under your ribs in the oven. We could our ribs for three hours on the slow-wet heat method. Here they are...
As you can see the ribs are done and the best way to tell is when you pick the rack up in the middle, the meat just falls from the bone. We served this rack with homemade corn bread and potato salad. Until the next time..as Julia would say "Bon Appetite".
They look wonderful! How did they taste?
ReplyDeleteHi Monique..thanks for asking. First there was a sweet, kind of melt in your mouth taste from the brown sugar base, then a kind of a deeper sweet taste from the paprika, and a lingering smoky taste from the mesquite after. You almost didn't have to chew, the meat sort of melted in your mouth and each bite required another.
ReplyDeleteHi Deborah, those ribs look really delicious! I'm glad they came out good, what do you think you're going to change around in this recipe, (if anything)?
ReplyDeleteHi Katie. Funny you should ask :) I am posting the next ones now.
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