I was all set for some great ribs on Sunday. Saturday's barbecued turkey was wonderful. I had no reason to expect Sunday's meal to be any different, and to that end went to great pains to make it so. I hand massaged a good dry rub onto the meat the evening before and placed the ribs in a plastic freezer bag, then into the fridge. I put the meat into a slow cooker at 8 a.m. Sunday mording, on some tinfoil tubes, with a cup of water, covered, and cooked on low for 8 hours. I then removed the ribs and knew I was in trouble. The barbecue was hot and ready, but even though the meat was literally swimming in its own juices, it was dry as a bone. I brushed with oil and butter, hoping the meat would absorb some fat, and put it on the babecue to finish for two hours in applewood smoke. The flavor was great. The texture was very dry, except for the meat right along the bone.
These were baby-back ribs, very lean. I'm thinking that cooking the meat any higher than 145 will always dry out this type of meat.
From now on, I'm going to treat lean pork as if it were turkey white meat. The texture is similar. Evidently, the cooking techniques will need to be similar as well.
I know that fat isn't good for you. But I'm afraid that it's what makes ribs so tasty and tender.
I'ts just not right that the things that are pleasant always seem to be bad for us.
Seeeeeeya; Goodweed of the North