B
Burk504
Guest
Cooked ribs again today as a practice cook for my first tourney next week. I followed the 'texas crutch' method from amazingribs.com which calls for a 3 - 1/2 - 1. Foil for the 1/2 hour and add 1 cup of apple juice to the foil.
I have done this twice now and the family loves them but I don't think that judges will like how they fall off of the bone.
Does adding this juice magnify the effects of the foiling?
Is it safer to foil without adding the juice?
If you foil at comps, do you add any fluids or go 'dry'?
Thanks!!!
I have done this twice now and the family loves them but I don't think that judges will like how they fall off of the bone.
Does adding this juice magnify the effects of the foiling?
Is it safer to foil without adding the juice?
If you foil at comps, do you add any fluids or go 'dry'?
Thanks!!!