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Submitted by: Anselmo

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Rib can be cooked many ways found my Son's dry rub to be a bit better than my peaches and brown sugar wrapped in cheesecloth sometimes. Enjoyed the precooking in the oven for years but found that lost some of the great flavor the processing of meat has changed over the years also. You just can’t go wrong with slow cooking depending on the quality of the meat has it been frozen does effect the flavor also. Knowing your meat is the key talk to your butcher find out about the ribs you are buying.

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Submitted by: Bill

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Sometimes I have the same problem. There can be quite a bit of variation in the tenderness of beef ribs. I guess some cattle are just ornrier than others. One trick that should help is to wrap the ribs in foil after the first 3 or 4 hours. Continue slow cooking them for 4 more hours wrapped, then check for tenderness. It they are as tender as you want them, you can slow cook them for another hour or so unwrapped to give the exterior of the meat a drier texture.

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