View Single Post
Old 11-29-2011, 07:13 AM   #19
Cack
is One Chatty Farker
 
Join Date: 10-05-11
Location: Greenville, SC
Default

As mentioned earlier. I wouldn't go freezer to microwave. The day before (if they're in the freezer) move them to the fridge. That way they can thaw out, but not cook any. Then I still try to let mine sit out for 15-20minutes before I put the rub on (most time during trimming ect)

Also, in my short life of cooking ribs. I have quickly learned ... SPRAY WITH APPLE JUICE. My first rack came out dry, so I bought a spray bottle and filled it with apple juice. I tend to spray around every hour ... per Myron Mixon on BBQ Pitmaster's he sprays nearly every 15 minutes. Since Ive started spraying I haven't had a problem with juiciness
__________________
Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), Char-Broil Commercial Series 4 Burner gasser

[COLOR=red][B]Red[/B][/COLOR] Thermapen, Maverick ET73, Maverick ET72

[COLOR=darkred]Check out my all things food (and movies) blog [/COLOR][URL="http://www.onenine3bbq.blogspot.com"]One Nine 3 Blog[/URL] [COLOR=darkred]or at my[/COLOR] [URL="https://www.facebook.com/OneNine3"]Facebook Page[/URL]

If you're a fellow [URL="http://www.bbq-brethren.com/forum/group.php?groupid=53"]Carolina Brethren[/URL] come join us and be a part of the region where BBQ was born in America.

Last edited by Cack; 11-29-2011 at 07:39 AM..
Cack is offline   Reply With Quote