S
spanky
Guest
What is the benefit to putting meat in foil after a period of time. Ive seen it done and heard of others doing it. I have never done this and cant really see the need for it, am i missing something?
Spanky, for ribs The Bretheren approved method (may I call it that) is 3-2-1
Oh God, Al, you're making me drool on the keyboaiioweuiasbidabsdiaadas...zzzztBigAl said:BBR....Great when in the smoke 6-8 hrs above a big cast Iron Pot of beans which is above the heat shield, smoke is from apple wood and then sauce and foil the BBR for 2 hrs below the heat shield, then into cooler. Light flavor of apple will be all the way into the bones. And with a bite and tug the meat will pull away from them pink bones. They are![]()
![]()
![]()
![]()
great.