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Give it an extra 20 years and your meat will fall off your bones though.
Ah yes, the slow-roast of life.
What if I put ribs in the oven at 98.6 degrees for 70 years?
They’ll rot
just like me
Europeans would beg to differ
- guy who looks like he’s 20 minutes from being fall-off-the-bone
Dead ribs does not equal alive ribs
is this the actual explanation? idk how bodies work.
I am not a biologist, but seems logic to me
I need to rub in more marinade. Don’t skimp on the garlic powder!
The dead ribs also have the bag (skin) removed.
