Search results

I agree. When I am in situations like yours I cook it before hand, pull it, freeze it. When its time for the party, put my oven on 300, add apple juice (covered) and I tossed it around about every half hour. DO that for about 2 and a half hours and it comes out perfect. Then if you want, sauce...

Thanks guys!

Right, I know about shiner, and I know it is inevitable that the bones will show out on the end. I am just wondering if its better to show more or less or if it doesnt matter

I have a KCBS rib competition coming up in a month. Still have a few questions. I know that they want a brighter red color, over a dark. And that want plenty of meat, evenly slice. But I heard that they really dont want much bone showing off the ends, is that true?

^^^ I had the same problem

Cherry/hickory is nice.. I did a maple/grape a few years ago and it was pretty good I gotta say

I was in the same boat.. That is a great idea thank you.

That looks **** goooood!