G
Guest
Guest
I agree it's a tasty way to do ribs, but there are many other tasty variations to baby backs. A big part of the fun of cooking to me is experimentation. And not to take away from the BRITU '96 winner, but that is still just one competition that happened 8 years ago. In other words many other competitions have been won since with different recipes.
I encourage people to experiment and have fun, try something new. Try searing first, or after. Try removing the lateral meat. Try foil. Try different woods. Try carmelizing the glaze at the end. Try different glaze, or none at all. Try different rubs, maybe one to start and a different one to finish. Try different temperatures or times. Try an Esatern style, Indonesian, Southwestern, Indian.
Have fun with your ribs!
I encourage people to experiment and have fun, try something new. Try searing first, or after. Try removing the lateral meat. Try foil. Try different woods. Try carmelizing the glaze at the end. Try different glaze, or none at all. Try different rubs, maybe one to start and a different one to finish. Try different temperatures or times. Try an Esatern style, Indonesian, Southwestern, Indian.
Have fun with your ribs!