James Tucker
TVWBB Fan
I was at my butcher today to pick up a brisket, and we got talking about ribs as I am doing ribs over brisket this weekend. I mentioned that I was basically doing the 3-2-1 method and he said, when I go to pull them off to put the sauce on for the final hour that I should sauce them when they are hot then rap and put them in the fridge and let them get COLD, then put them back on the grill and finish them off. He told me that a lot of "rib guys" do this as the ribs seem to really "suck the sauce in as they are cooling off".
I was just wondering if anybody has heard of this method or ever tried it, or am I going to be the guinee pig for this rib method?
Cookin in Canada!!!
I was just wondering if anybody has heard of this method or ever tried it, or am I going to be the guinee pig for this rib method?
Cookin in Canada!!!