Seems like most folks like to slow smoke ribs. Some like to wrap in foil and some don’t. Some pull the membrane. But what about grilling them direct over the fire. Not saying it has to be hot and fast, just grilled over the fire instead of smoked indirectly. I had some ribs once that had a crispy texture on the surface like bacon. They were awesome! Not sure if he grilled them but it kinda seemed that way. Anyone cook their ribs like that. ?
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