Q
Q_Egg
Guest
I need some Brethren comment for today's cook. Last night I seasoned and applied rub (Spicewine's Hen & Hog _ sugar-based) to two racks of loin-end BBRibs (total ~ 6 lbs). They were in the fridge overnight and I pulled them this morning to add a 50/50 mixture of mustard and Worcestershire ... then more Hen & Hog rub. I will cook in about 3 hours. Are there strong feelings out there about:
1) cover again or uncover (plastic wrap) for this last 3 hours?
2) keep refrigerated until cooking or leave out to start up to room temp?
Maybe these issues are trivial, but perhaps some have had definitely better or worse results from these final steps. I will surely appreciate any advice.
Regards,
1) cover again or uncover (plastic wrap) for this last 3 hours?
2) keep refrigerated until cooking or leave out to start up to room temp?
Maybe these issues are trivial, but perhaps some have had definitely better or worse results from these final steps. I will surely appreciate any advice.
Regards,