Not quite sure why Rich but they're pork. If cooked slowly all the fat is cooked out so ... Mum's leg of pork for Sunday roast is probably worse.

To each there own, unhealthy or not, love a rack of ribs.

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[COLOR=Black]Liberty GT Spec B tuned 240 HP & 372 Nm at the hubs.[/COLOR] "Instead of banning high performance cars - ban low performance drivers"

sooooooooooooo whats the plan on the next rib cookup Tino...long weekend coming up ?

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Funny looking German Subaru

shit yeh totally forgot about long weekend davo... I just had my last peice last night OMG yummy...

hmmm ill need to take out freezer tonight marinate x2 days hmmm ill let u know

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I'm a jockey kunts...

giddy up and go son, got the Penguin Ed's BBQ sauce already for the final basting...uuummmmm ribssssssss

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Funny looking German Subaru

^^^

hhaahh im trying to think of a day to cook em... Plus im thinking about cooking them for 5+ hrs say at 100degrees?? What u rekon?

So they melt off the bone..

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I'm a jockey kunts...

slow cooking is the go for getting meat to fall off the bone however you dont really want to go too far with this imo, meat needs to stay on the bone when you pick a rib up.

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Funny looking German Subaru

yeh i guess ur right.. hmmm i may do it for 4hrs at 110 instead of 130 then??

What u rekon davo?

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I'm a jockey kunts...

4 hrs at 120 C, bit of water in the bottom of pans as well should do the trick nicely I suggest, let me know when you want me to do the dry rub.

edit: Is your oven fan forced ?

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Funny looking German Subaru

Yeh i think its fan forced...

I had some water in the bottom last run, but it did dry out a little. A bit more water this time i think...

I also covered it all with ally foil..

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I'm a jockey kunts...

+1 or 2 racks for Russ.. Will pay hansomly*.




*By hansomly i mean nothing.