Quote:
Originally Posted by Catfish Charlie
I couldn't agree more, and I learned it eating leftovers. If I'm cooking for friends and want the absolute best I can do, I purposefully cook 2-3 days in advance. After cooling I slice individually, sauce, and throw in the fridge. Exactly like spaghetti sauce or soup - the flavor gets better over time. 3 days seems best, then if they get older the taste starts to drop off. The texture even seems to get better - a little more tender and slides off the bone easier. I've not got anything but high compliments from doing this. The time I had my boss over for dinner my wife identifies as the best ribs she ever ate.
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Yeah, same here. It seems "fresh off the smoker", though still good, just doesn't allow the seasonings and juices to completely "settle" and "marry" with the rib meat. I've experimented with this enough times I know it isn't just a "myth" or a mental thing.
