Quote:
Originally Posted by smoke ninja
5 hrs wow. Not disagreeing but that's a long time. I'm usually baking potatoes at 350-400, getting them done fast as possible. I'm not a fan of smokey taters so its usually the oven or wrapped.
Is the texture different or is it just a matter of convenience being the duration of the rib cook?
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The texture is different, I don't know exactly how to describe it other than the starch is more broken down. On my old volunteer fire dept we made then this way, 5 hours wrapped in a roaster for fish fries. It's worth a try.
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Humphrey's Down East Beast, Shirley 24 x 60, Weber 22 Kettle, Weber Genesis Gasser
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