Made a batch of ribs yesterday on the smoker that were delicious, but, for my tastes were a little overdone, as they hit that "fall off the bone" stage that is a little too tender. At least that's the case from a purists point of view: This is the second time this has happened this year (I'm experimenting with some variations on my technique), and the problem is that most people really react favorably to the tenderness, even though it would lose significant points at a barbeque competition. I guess that's the good news... most meats get tough when you overcook them, and no one ever praises a hockey puck hamburger the way they will gush about mushy ribs, so I'll just go with it.
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