oddly enough, been cookin' ribs now for about 3 years, always foiled them. Wouldn't want to try something new when guests are coming over - I know, sounds strange, was just how I was shown and what I've done.
and I am assuming just like big meats, throw the ribs in a pan, foil the pan closed and into the cambro it goes?
Thanks again for the advice, this will make planning things a bit easier.
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