KYHeirloomer . I've had a few ribs in my life that had the texture u are talking about. It depends how they are done I guess. do u cook a lot for the family or friends? if u want some cool ideas..check out this link:

http://www.kraftfoods.com/philly/recipewidget.htm

>do u cook a lot for the family or friends?<

Yes I do. And also semi-professionally.

Fortunately, I have both the time and inclination to do it right. Most everything I cook is from scratch, and I do a lot of restaurant-style cooking at home.

What I don't do is any of the Sandra Lee kind of stuff; you know, 80% store bought, a little bit of relatively uncreative extra, and voila! A dish to call your own.

When I develop a recipe it's mine all the way.

As a food writer I perhaps am more deeply involved in what I prepare than others might be. Even so, I know there are several on this list who can outcook me any day of the week and twice on Sundays.

Thanks for the link. But the one thing I don't need in my life right now is yet another cooking site; especially one that exists just to promote a company's products.

Hey KYH,

That rub sounds so delicious and I am going to try it on the next rack of ribs that we do! I like you also remove the silver skin, I also do the rub, but never tried rubbing the meat with oil prior to applying the rub, but that sounds brilliant and so I am going to begin doing it that way!

You are right about the meat not being over-cooked and falling off the bone, although I love mine that way best:p I guess it's just a preference thing.

Thank you for sharing the rub recipe, Cathy

Truth be told, Cathy, I devised it as a Texas-style dry rub for brisket. But it works equally well on just about all barbecue, including ribs, pulled pork, and even chicken.

The purpose of the oil is just to provide a stickier surface for the rub. You could use mustard instead, if you like.

The real key is letting it rest so that the rub draws liquid protein from the meat and forms a pelicle. That, in turns, grabs and holds the smoke against the meat as it slow-cooks.

This is my 1st post here, and I would love to share my rub recipe you all. Yes, I’m in the Deep South. This recipe was given to me be a coworker while in was in New Orleans doing Katrina clean-up. Everyone who has tried it just loves it. I have a sauce recipe made with some of the rub. If you contact me, I’ll share it too.
Makes 8 servings
Makes about 1 cup
Bar-B-Q Rub
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons course salt
1 tablespoon hickory smoke-flavored salt or additional course salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seed
1 teaspoon cayenne pepper

You'll find hickory smoke flavored salt at some supermarkets or from internet spice suppliers. Combine all ingredients in a mixing bowl and stir to mix. (Actually your hands work better for mixing than a spoon or whisk does. Use your fingers to break-up lumps of brown sugar.) The rub should be applied to the meat before cooking. Up to a day in advance. Store in a vacuum seal bag and will keep for many, many months.