forkliftgator
Found some matches.
I've been cooking St Louis spare ribs at 275.
I cook until the rub hardens on the surface and then wrap. I've tried butter, BBQ sauce, cup of apple juice and sprits of apple cider combinations and even wrapped without anything added. i leave in the wrap until it comes up to temp and finish with 15-30 mins out of wrap to finish.
The issue ive run into with every combination is that it creates so much juice in the wrap that it moisturizes the top to the point that the surface gets soggy and i lose a lot of the rub.
Is this a common problem?
I cook until the rub hardens on the surface and then wrap. I've tried butter, BBQ sauce, cup of apple juice and sprits of apple cider combinations and even wrapped without anything added. i leave in the wrap until it comes up to temp and finish with 15-30 mins out of wrap to finish.
The issue ive run into with every combination is that it creates so much juice in the wrap that it moisturizes the top to the point that the surface gets soggy and i lose a lot of the rub.
Is this a common problem?