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Originally Posted by sigmasmokers
When you say "hold em" does this mean just keep them foiled and coolered until ready to cut and box?
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I believe so.....
I don't spray real heavy when I wrap........seems others do. I sauce after unwrapping and reintroducing to the smoke.
Chad is right that 3-2-1 will not get you competition turn in ribs. 2-2 and start checking the bones.....need a slight tug.
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Mr. Kick
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Belly Brothers BBQ Team
"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen
KC always said "fat cap up!!
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