Jeff R
TVWBB Pro
It is almost time to for the graduation party cooking to begin. Well in a few more days, but I am rehearsing in my head right now.
Here's the plan to be ready to serve at 3pm on Saturday.
Friday day I plan on doing 10 racks of St. Louis. Will cool then wrap in foil for the fridge. Later that night 4 butts go on for an overnighter. They will probaly come off around 10am. Will cooler til 2:30 and then pull two of them. The ribs will get reheated in foil on the OTS, then a quick finish over direct. I see I'm not alone
Oh yeah, 20lbs of buffalo wings to get fried up at 2pm.
If all goes well, party guest should be well fed.
Here's the plan to be ready to serve at 3pm on Saturday.
Friday day I plan on doing 10 racks of St. Louis. Will cool then wrap in foil for the fridge. Later that night 4 butts go on for an overnighter. They will probaly come off around 10am. Will cooler til 2:30 and then pull two of them. The ribs will get reheated in foil on the OTS, then a quick finish over direct. I see I'm not alone
Oh yeah, 20lbs of buffalo wings to get fried up at 2pm.
If all goes well, party guest should be well fed.
