i'd lot rather talk about this than how much yankees want to charge each other for boats

i like johnboy& billies grillin sauce for a off the shelve sauce.

Anyone ever have Vidalia Onion Casserole/pie? It goes great with Q, I gotta get the recipe from my BBQ buddy Norm. He would make it and enter it in the "anything but BBQ" category at the cooking competitions.

I was his taste tester for a time. He never made any bad BBQ but what the judges wanted was really crazy. The ribs needed to be tender but chewy? They judged on presentation? and oh yeah the meat could not be falling off the bone, it had to pull off the bone easily? What? I like BBQ that requires the heavy duty foil to be placed underneath to keep it all together, like Ferm's picture.

IMHO if the meat isn't falling off the bone the ribs aren't done. Presentation is cool, but not really important. A plate with a full rack o' ribs, corn on the cob and some smashed taters w/ gravy makes it's own presentation. It's a thing of beauty and a joy to behold. Who the hell wants chewy meat? I want something that almost melts in your mouth. Something that explodes with flavor and leaves you looking forward to the next mouthful. And a nice cold beer or ale to cleanse the palate is sweet icing on the cake. :beer:

Amen Amen and Amen

Well said! When a rib is done right, the bone is clean after you eat it, no little chunks of meat stuck to it.

I KNOW DAS RITE! :sun:

I wonder if "JOE" in new jersey knows that he now has nearly 10 pages on a V20 web forum dedicated to his boat, keylime pie, and BBQ sauce. I'd be interested in knowing his opinion.

His opinion about the thread that is, not his taste in BBQ sauce. :nut:

...and what constitutes "done" when cooking ribs....

I bet JOE has not a clue.

They are done when all of the fat is rendered out. In pork that is...:you: