This is a good thread for me because I used to boil ribs. No wait a minute…I didn’t say that and you can’t prove it.
I’ve since been trying to do it the correct and only way, low–n-slow. Since, I’ve been able to get fairly tender and juicy ribs but they are still nowhere near what I expect. I also peel the membrane. Even after four hours at 225 and mopping every hour, the bones are not loose and the meat is not “fall off the bone” tender. Next time I was planning on adding an hour and a half to two hours to see if that’s what they needed. Should I add the time or up the temps