Ringburner
Full Fledged Farker
Can someone point me in the direction of a thread regarding the above topic. I've always wrapped but I'd love to simplify my system.....
Sent from my Galaxy S3
Sent from my Galaxy S3
Try both ways and see what you like best.
Ok so how do your get more naturally sweet swine flavor into a rib? I thought it was all about the meat.:doh:Ringburner, you need to make up your own mind which you prefer. You can make a perfectly cooked, flavorful rib either way. It depends on cook time, time in the foil, etc. I do both depending on my mood and who I am cooking for. At competitions I typically foil and use that opportunity to get some extra flavor into the ribs because that is what typically scores better with the judges around here.. At home I typically don't foil because that's what I prefer. Either way I do it the ribs come out well and are not falling off the bone unless I want them cooked that way.
As someone suggested, try some without foil and see how you like them. Then try some with foil and see how you like them and make up your own mind.
Ok so how do your get more naturally sweet swine flavor into a rib? I thought it was all about the meat.:doh:
I thought it was all about the meat.:doh: