The Virginian
Knows what a fatty is.
- Joined
- Nov 27, 2007
- Location
- Arlington, VA
I have had several highly regarded bbq competition cooks say that they flip ribs part way through the cook, from meat side up to meat side down, before wrapping. I never bothered to ask why, and they never bothered to say. I do not flip my ribs over, but am looking for any little thing that might take them up half a notch. SOOOO, can anyone explain why flipping ribs part way through the cook would make them better? Theories?
Thanks,
Brett
Thanks,
Brett