Best St. Louis Ribs
Wiley McCrary | Janet McCrary | Amy Paige Condon | Wiley's Championship BBQ | Gibbs Smith, 2014
When it comes to the best St. Louis ribs–or any ribs–if I can teach people one thing—aside from internal temperature always prevails over time—it’s to disabuse them of this notion that rib meat should be so tender it “falls off the bone.” You’d be laughed off the competition circuit if you turned in a rib without meat...
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