On Sep 25, 3:30*am, "Bob Terwilliger" >
wrote:
> Marty wrote:
> >>>> While the meat wasn't mushy, it was quite tender and so the bones
> >>>> came out easily and cleanly so there was no chewing on the bones.

I like to chew on the bones anyway though.
>
> >>> May I suggest then that the ribs may have been a little overcooked.
> >>> You should still be able to bite into them and get a piece to chew
> >>> on, in fact, IMO, the perfect bite comes cleanly away from bone by
> >>> itself, but you see clear bite marks in the surrounding meat, not
> >>> tough or chewy, but not mushy or falling apart either. I think
> >>> you're going a little too long in the foil, for future reference.
>
> >> I know that what you've said is the majority opinion among barbecue
> >> cognoscenti, but I like them the way Gorio described.
>
> > Then foil is your friend!
>
> You are correct. When I make ribs and give them to those who like chewier
> ribs, they tend to exclaim, "Curses, foiled again!"

Very tender is good. Lots of wood smoke flavor is also good.

I'm grilling pork steaks (shoulder) today. Also some chicken breasts
for the non-pork steak eaters.
>
> Bob

--Bryan