I make fabulous pork back ribs
but was recently challenged to do the same with DPBR. I have never had good ones, either at restaurants, from friends, or as the result of my efforts. Frankly, the tiny amount of meat is not worth my time
Generally, restaurants and friends deliver something that has been wrapped in foil with seasonings and/or sauces, yielding steamed meat - NOT true BBQ.
Alternatively, the served result is tooooo dry, making it difficult to know where the bone ends and the meat begins...
Have you conquered this??? Please share.
Fuzzy - you are excluded...
