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Making ribs in the oven boyos,
But I got two questions, cause I'm new to rib making.
I made a dry rub and GENEROUSLY rubbed it into the meat. How much can go wrong if I used too much?
I also let those caked ribs sit for about 16-18 hours.
Too long? How much can it go wrong if I wait too long?
And lastly, I got no liquid smoke, and no whiskey. Are the ribs gonna be that much worse without those two?
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what the fuck are you talking about just go eat your nigger ribs you got from the first recipe that came up on google and find out if it's any good yourself
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>>9406760
Liquid Smoke = cancer sauce.
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>>9406942
but is it good cancer sauce?
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>>9406942
Yeah, liquid carcinogens. Kinda neat, actually.
As to OP's question, since you're not smoking, it's a question between the braise-crisp method, or just a low-slow roast.
Or you could just simmer them and make a good slop. That'd be god-tier congee material. 'tevs
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>>9407345
low slow my dude.
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