walter wade wrote:Looking for some help.
WW,
Over the last few years I've answered your LTH board questions, LTH PM questions, email questions, gone around in circles with you any number of times. I keep suggesting you go through the complete 1-5 lessons in
Low & Slow 1, which you say you own, and try to reinforce that, for my style of ribs, Baby back or otherwise, they are not meant to fall off the bone. Toothsome, clean bite-through, slight tug, not drip off the bone like melted chocolate ice cream on a hot summer day.
My technique does not use beer, does not have the water pan under the ribs and does not . . .
If you are looking to me for any type of guidance, here it is.
If you like fall off the bone ribs then you should eat, enjoy, fall off the bone ribs. If you like the way they taste from a pressure cooker, then god bless, life is short, too short for me to keep going around in circles with you and too short for you not to have ribs the way you like.
As an additional data point I have also, over the course of a few years, PMed, emailed, interacted on the LTH discussion board with WW on a variety of cooking subjects in an attempt to be helpful.
Fondly,
Gary Wiviott
Author: Low & Slow 1 & 2
http://www.LowSlowBBQ.com