comfrank
Knows what a fatty is.
- Joined
- Jan 29, 2008
- Location
- Wilson, NY
I had some timing problems with my ribs at the Oinktoberfest this past weekend. I've also concluded that I'm too damn old to be getting up before the sun, stumbling around in the cold and the dark to start the ribs. When I've tailgated I've taken smoked ribs from a previous barbecue, heated them up foiled on the grill, then removed from the foil and finished up by saucing and grilling. They've always turned out great.
Does anyone see a problem with doing something similar for competitions? I'm thinking of rubbing and smoking immediately after meat inspection, cooking until done or nearly so, and then putting them on ice until the next day. Then I can get a good night's sleep and finish the ribs on the grill before turn in. Does this plan seem sensible?
thanks,
--frank in Wilson, NY
Doghouse Willie BBQ Team
Does anyone see a problem with doing something similar for competitions? I'm thinking of rubbing and smoking immediately after meat inspection, cooking until done or nearly so, and then putting them on ice until the next day. Then I can get a good night's sleep and finish the ribs on the grill before turn in. Does this plan seem sensible?
thanks,
--frank in Wilson, NY
Doghouse Willie BBQ Team