G
Guest
Guest
Our clinic is having a gathering next Friday night and one of my buddies challenged me to a rib cook-off and let the guest decide who has the best ribs. It is at his house and he is actually the one that peaked my interest in cooking ribs because his ribs were so good. In fact, they were the best ribs that I have ever had until I found this forum (that says a lot because we are in Memphis & I love ribs), bought a WSM, and cooked the BRITU. I feel like I have a chance to knock him off of his throne. I am concerned that since I will be cooking them at my house, bringing them to his house, and ultimately serving them about 2 hours from taking them off of the grill that they will not be as good.
Do you guys have any suggestions on how to handle this? Normally I take them directly off the WSM, slap on the sauce, and sit down and eat. Should I wrap them in foil and put the sauce on just before we eat or will it make a difference? I know this seems minor but I do not want any problems on that day and want to leave no stone left unturned. This forum gets all the credit when it comes to the ribs. I appreciate any advice.
Chris
Do you guys have any suggestions on how to handle this? Normally I take them directly off the WSM, slap on the sauce, and sit down and eat. Should I wrap them in foil and put the sauce on just before we eat or will it make a difference? I know this seems minor but I do not want any problems on that day and want to leave no stone left unturned. This forum gets all the credit when it comes to the ribs. I appreciate any advice.
Chris