John Bowen
is One Chatty Farker
Several weeks ago on a BBQ Pitmaster episode – the one with Pellet Envy – they did ribs and brisket point.
The question I had was how they finished them. Rod Gray seemed to do roughly 3 (or so) hours then wrapped the ribs for roughly 2 hours but where I get confused is how he finished them – it seems like they just poured off the collected juice from the wrap. I was not clear on how he sauced them – it seemed like he just let them rest. The other competitive team seemed to do the same thing and the result was almost a “wet rib” – they did not set the sauce like I have seen before.
Are they just cooking the ribs until tender and then letting them rest a period covered in sauce????
The question I had was how they finished them. Rod Gray seemed to do roughly 3 (or so) hours then wrapped the ribs for roughly 2 hours but where I get confused is how he finished them – it seems like they just poured off the collected juice from the wrap. I was not clear on how he sauced them – it seemed like he just let them rest. The other competitive team seemed to do the same thing and the result was almost a “wet rib” – they did not set the sauce like I have seen before.
Are they just cooking the ribs until tender and then letting them rest a period covered in sauce????