Don Flanigan
New member
Hello,
I after many tries finally got my ribs to my liking, which in turn means I am now cooking for a crowd this Saturday. Will be rolling 3-4 slabs per rack on 18.5. When rolled, what is best method of determining done time? Will the meat shrink back as normal? Skewer tender test? Obviously bend test will be out.
Thoughts? Experience?
Thanks
I after many tries finally got my ribs to my liking, which in turn means I am now cooking for a crowd this Saturday. Will be rolling 3-4 slabs per rack on 18.5. When rolled, what is best method of determining done time? Will the meat shrink back as normal? Skewer tender test? Obviously bend test will be out.
Thoughts? Experience?
Thanks