Quote:
Originally Posted by Hawg Father of Seoul
Use the beer in your foil. IMHO too much sweet sucks with beer any way.
My process would be rub, foil when you get your color (with beer and rub), cook till very tender. You can hold them for a while in that type of comp. Just get them back on the smoker for a couple of minutes before cutting and presenting.
If you are in doubt... cut a rib off and take a bite. You have plenty of spares (sad clown music).
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I like this idea. Here's the problem though. He told me that I have to have each rack trimmed to 50 total bones because he is selling tickets to people. 1 ticket = 1 rib. After the 5 for judging that leaves us with 45 bones. Some racks will be a little bigger, I really don't have plenty :(
