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Unread 11-10-2008, 09:55 AM   #1
Black Cat BBQ
On the road to being a farker
 
Join Date: 04-03-08
Location: Severna Park, MD
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Default Practice, Practice, Practice....

Now that we are back from Terlingua it was time to get busy practicing Q!

After reading a coupla posts about how some of youse rub your ribs two hours before cooking, I decided to try it. We always rub them the night before. My rub has lots of salt so that was probably why they were always turning out dryish.

I was very happy with the results. Meat came away from the bone, bone dried and turned white, meat was moist! Thanks guys!!

Of course we always practice chicken. I didnt trim the thighs, just trying to get good color and bite through skin. I pulled some of the meat off one of the thighs to show the moistness...

ALX was the official tester.

Enjoy! We did!!
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Last edited by Black Cat BBQ; 09-05-2009 at 08:28 AM..
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