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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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