G
Guest
Guest
I've been signed up to feed a crew of 15 and plan on preparing some St Louis ribs and the Basic BBQ chicken recipe.
My current plan is to do the ribs early and then stoke the WSM and cook the chicken.
Any recommendations on what to do with the ribs between smoking and serving ?
Thanks in advance !
Dave
My current plan is to do the ribs early and then stoke the WSM and cook the chicken.
Any recommendations on what to do with the ribs between smoking and serving ?
Thanks in advance !
Dave