Originally Posted by Greendriver
If you were going to do a large amount of ribs for vending / catering would you skip the 3-1-1 thing and just cook them till they were done; do the 3-1-1 but use pans; or do the 3-1-1 and just plan to be using up a pile of foil?
Could you imagine the coin you'd spend in foil???
Your not doing comp rib's, cook all the way and hold to serve...
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR