ZBucket
Knows what a fatty is.
Still having a little trouble getting ribs to the correct tenderness. I've done all the basics and generally foil 1-1.5 hours. I've not tried letting them rest in foil in the cambro and thought I would seek opinions.
Cooking Trigg style at 230-240. Wrap meat side down, single layer and cooking on a FEC 100. Thanks for your help.
Btw, St. Louis cut spares.
PS when you said "all the basics" that means you are pulling the membrane, right?
Cooking Trigg style at 230-240. Wrap meat side down, single layer and cooking on a FEC 100. Thanks for your help.
I'm guessing your temp is too low. If I foiled for 1.5 hours I woulkd have mush.
I didnt know pulling the membrane had an effect on tenderness