Had the WSM for a month now and haven't had a decent amount of time on the weekends to start.
superbowl sunday is my first chance.
i am running out to the wholesale club tonight for the butt and baby backs.
i have time saturday morn to prep the meats but we are going out of town and wont be back til early sunday morning.
at this point, unless i can find a really small but (5 lbs or under after being trimmed) i'll have to do the quick cook in foil in order to eat by game time.
my question then, since the quick cook has you crank up the temps after foiling, what should i do about the ribs? should i just toss all of them on at the same time and not even think about it? will the higher temps at the end ruin the ribs? or do i just pull them off early and foil in a cooler until dinner time?
i don't mind popping them on a grill 20 minutes before eating to carmelize some bbq sauce and heat them up.
also will be a high of 30 according to NOAA.gov
in CT. if that matters...
thank you in advance, this site is amazing.
superbowl sunday is my first chance.
i am running out to the wholesale club tonight for the butt and baby backs.
i have time saturday morn to prep the meats but we are going out of town and wont be back til early sunday morning.
at this point, unless i can find a really small but (5 lbs or under after being trimmed) i'll have to do the quick cook in foil in order to eat by game time.
my question then, since the quick cook has you crank up the temps after foiling, what should i do about the ribs? should i just toss all of them on at the same time and not even think about it? will the higher temps at the end ruin the ribs? or do i just pull them off early and foil in a cooler until dinner time?
i don't mind popping them on a grill 20 minutes before eating to carmelize some bbq sauce and heat them up.
also will be a high of 30 according to NOAA.gov
in CT. if that matters...
thank you in advance, this site is amazing.