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submitted 1 year ago by [email protected] to c/[email protected]

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[–] [email protected] 33 points 1 year ago (1 children)

Give it an extra 20 years and your meat will fall off your bones though.

[–] [email protected] 8 points 1 year ago

Ah yes, the slow-roast of life.

[–] [email protected] 21 points 1 year ago (1 children)

What if I put ribs in the oven at 98.6 degrees for 70 years?

[–] [email protected] 17 points 1 year ago (1 children)

They'll rot

[–] [email protected] 1 points 1 year ago

just like me

[–] [email protected] 11 points 1 year ago

Europeans would beg to differ

[–] [email protected] 9 points 1 year ago

[–] [email protected] 7 points 1 year ago (1 children)

Dead ribs does not equal alive ribs

[–] [email protected] 2 points 1 year ago (1 children)

is this the actual explanation? idk how bodies work.

[–] [email protected] 3 points 1 year ago* (last edited 1 year ago)

I am not a biologist, but seems logic to me

[–] [email protected] 1 points 1 year ago

I need to rub in more marinade. Don't skimp on the garlic powder!

[–] [email protected] 1 points 1 year ago

The dead ribs also have the bag (skin) removed.