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Unread 06-26-2013, 02:08 PM   #13
RLTXBBQ
Knows what a fatty is.
 
Join Date: 06-10-13
Location: heart of tx.
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Quote:
Originally Posted by jmoney7269 View Post
I purposely rest my ribs for 1 hr on their own juices before they go back on the put 30 mins before turn in for the glaze. We finish them 1hr 45 min to allow overlap of procedures, wrapping, checking for tenderness, other turn ins etc. we are never in a rush and never have dry overcooked ribs now. Just set em on the table still in the foil when they are done till they go back on the pit.
Pretty much what I said, must be a texas thang,

Last edited by RLTXBBQ; 06-26-2013 at 02:09 PM.. Reason: spelling
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