So I smoked my first rack(s) of bb ribs yesterday and I must say they were way better than my previous Spare cooks (3). The meat seemed cleaner, leaner and just all around more flavorful. Is there any particular reason why? I can now see why BB are offered by a lot of restaurants.
It wasn't the most structured cook, as I was fighting the rain here in GA plus my temps were pretty high. I did foil them for hour and fifteen minutes then firmed them up over direct heat with some sauce. My wife loved them as well, and she thought they were better than the spares I had done.
Can some of you share your professional thoughts on this matter?
It wasn't the most structured cook, as I was fighting the rain here in GA plus my temps were pretty high. I did foil them for hour and fifteen minutes then firmed them up over direct heat with some sauce. My wife loved them as well, and she thought they were better than the spares I had done.
Can some of you share your professional thoughts on this matter?