Well, my first "adventure with meat" was pretty discouraging. I went to the farm market and did not see ANY lamb OR turkey OR fish, and even the all beef sausages were $5.49/lb. One stall had about 15 different kinds of sausages, but they were all expensive and also they all sounded like they were pork based. I also saw at the same place about 10 different kinds of hamburger patties, which gave me inspiration for maybe trying to make a Mediterannean style patty using the recipes above, maybe with feta cheese. I think the market must have been low on meat because I went late in the day on the last day. That's when you can get the good deals but apparently that's when they are out of meats, lol! I did score some pita and some hard rolls for a song. Then, I found out the fish market in my neighborhood closed at the end of last year, but there is still that other one that Ruthanna recommended to check out. Good thing I have two weeks to prepare. There's also a kosher meat market in my neighborhood. Boy, am I ever finding out a lot about meat! Here's a link to the recipe for the cake. I like the idea of cupcakes, because I can make one batch ahead and freeze them. I made ricotta cupcakes before and they were fab. Only thing is, I think I am going to change the menu a bit depending on what meat I do and maybe not do this cake since I will probably do corn chips for the appetizer. Now I'm thinking six layer dip, (no beans since that's an entree), corn chips, mint lemonade, kofta or shwarma with pita and tzatsiki and tahini dressing, potato salad, calico baked beans, (maybe some grilled marinated Mediterranean veggies too) and coleslaw or tossed salad. For dessert, baklava, smores, and pineapple or some other fruit thing. Kind of ecclectic but that's my taste. Here is a link that might be useful: Cranberry orange cornmeal cake

Didn't you ask what the problem was with her attempt(s)? If the problem is something like seasoning, then all the recipes in the world won't help. Some people like minimal seasoning. Some consider "barbecue" chicken to be a chicken with BBQ sauce poured on it. Some insist it has to be smoked. Some do a BBQ seasoning. Or any number of other ways. Maybe she burned it on the grill? Maybe she undercooked it? Too much seasoning or too little? Too much of one thing and not another? Or maybe she expected it to taste like her favorite restaurant or family/friend would make and it didn't? I'd start by determining what the problem is first, then try to suggest ways to solve it.

You would be better off slow cooking them in the oven. 225 degrees for around 5 or 6 hours. Put a wire rack on top of a throwaway pan and fill the pan 1/2 way with water. Put the ribs on the rack, fat side up for 2 hours and then flip for the balance of the cooking time. Here's a dry rub, specifically designed for beef: Boca Boys Brisket Rub - also good for beef ribs 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano

Actually if you use a proper cut for long slow roasting with ot without a BBQ type sauce, it's pretty well impossible to cook it too long...those cuts include things like Boston Butt and shoulder roasts. A lean roast like a loin or fresh ham roast will be way too lean and get stringy and tough like you said. When doing the long slow roast of things like a shoulder, I don't marinate at all, I just rub with a little salt and maybe some garlicm slice some onions and a lemon and cover with those slices, add about a cup of "something" apple juice, coke, 7 up, wine, broth,,,whatever....even water....and pop on the lid, set the temperature for 275 and cook for as long as I can....5 to 6 hours depending on the size, Then use 2 forks to shred it and if you think it needs it add some BBQ sauce....there aare all sorts of BBQ sauces to add....I make my own with onion, garlic, tomato paste vinegar brown sugar hatch chilis....and orten some Coleman's mustard powder as well.