Thread: ribs w/o foil
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Unread 03-12-2013, 11:07 AM   #11
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Originally Posted by HeSmellsLikeSmoke View Post
I then take them up, wrap in butcher paper and hold at 170 degrees, usually in my oven, for at least an hour, but it can be for a couple of hours. (Thanks to Brother Gig'em99 for the inspiration for this holding technique.)
Why are you doing this? You're holding finished ribs in b paper?
"It's all about the Hill Country brisket."
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