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.

Tender Links:	Thanks Ant and Acleacius.
Play:	Disaster Will Strike 3. Control Craft 3. Battle Cry Ages of Myths.
Link:	"Star Wars" Set Visit Fan Competition.
Stories:	Donetsk's People Republic: One Building, Endless Bureaucracy. Thanks Digg. Mel Brooks Remembers the Funniest Movie He Ever Made. Thanks nin.
Science:	This Hellish Desert Pit Has Been On Fire for More Than 40 Years. Thanks Digg. Minnesota Is the First State to Ban Antibacterial Soap.
Images:	Prints that peer into 8-bit game characters' lurking anxieties. TNT didn't think this one through. Today we're all colorblind.
Media:	Solar FREAKIN' Roadways. Mama Bear Pulls Cub Off Highway To Safety. This Is What Things Sound Like Through A Cochlear Implant. Thanks nin.