f.j. tedford
TVWBB Fan
I cooked two slabs of spares this weekend. Both went 7 hrs at 250 thru the lid/235 at the lower grate. Both used Paul Kirks basic rub . One was foiled for the last 2hrs with a little apple juice the other was left exposed for the 7 hrs and then both were foiled and kept in an ice chest for about 2.5hrs before serving. They were then served with sauce on the side. The early foil wrapped ribs were falling off the bone. The others were pull apart tender but still had texture.
The question is I usually like to serve ribs with Danny's Glaze. I did not do the glaze this time and kinda wish I had. Should I glaze as the ribs are finishing on the WSM then foil wrap to serve later or should I finish them off on a low temp grill at serving time to set the glaze?
The question is I usually like to serve ribs with Danny's Glaze. I did not do the glaze this time and kinda wish I had. Should I glaze as the ribs are finishing on the WSM then foil wrap to serve later or should I finish them off on a low temp grill at serving time to set the glaze?