SirPorkaLot
somebody shut me the fark up.
What is the best way to precook and then reheat/serve ribs?
I have full slabs and plan to cook one evening, and serve the next.
My thought is to cook full slabs (no foil) then trim to St. louis style prior to reheating, but I do not know of this is best way or not?
I have full slabs and plan to cook one evening, and serve the next.
My thought is to cook full slabs (no foil) then trim to St. louis style prior to reheating, but I do not know of this is best way or not?