[Sca-cooks] Camel Ribs

[John Kemker]

You're absolutely right.  I had forgotten about that, having been mostly 
smoking brisket and country-style ribs lately.

Braising in some sort of marinade might also bring about a similar 
effect.  Alton Brown, in "Good Eats" did a show on braising ribs where 
he got very technical about the conversion of the connective tissues to 
nice, good, juicy yummyness. 

--Cian O'Madadhain
Building a brick smoker soon...


Jeff.Gedney at Dictaphone.com wrote:

>I always prefer to steam ribs before barbecueing...  Shortens the cooking
>time in the grill/smoker and really leaves the meat juicy.
>
>Brandu
>
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