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Fast Eddy Rib Method

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cookiecdcmk:
I have tried using the Fast Eddy method by rubbing the ribs with brown sugar and putting in the refrigerator over night which is the way he says to use.  When I cook the ribs the next day at 275 for 3 hours with the bone side down, the bone side gets very black.  This must be due to the brown sugar?  Does anyone else have this problem?  I would wonder about it since this is the way he recommends, and he certainly knows more than me.

1Bigg_ER:
He uses an obscene amount of sugar.
I bet you he doesn't cook ribs that way in his backyard.

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