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Unread 09-25-2011, 08:24 AM   #16
On the road to being a farker
Join Date: 08-28-11
Location: Indianapolis,IN
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My learning on the Weber was by trial and error;used to foil ribs after the color was established cooking indirect,then after a few beers glazed them unfoiled.Haha this was after ruining a few racks by trying to paint them with store-bought sauce from the first......
Went to foil one day,forgot that I had run out of Reynolds Wrap-have not used foil on anything cooking since-only used for resting meat.
I wish I'd found this forum years ago.T
(2)22.5 Weber Silvers,22.5 WSMC,CharBroil 940X,[COLOR=purple]purple thermapen.....[/COLOR]
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