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Guest
Guest
Sorry. All you sports fans out there sitting on the edge of your seat, waiting to hear about the big tofu smoke - the mighty bean didn't make the scene. My non-carnivore guest settled for a Garden burger. Oh well, now I don't have to hang my head in shame amoungst the pro-piggie crowd.
I did smoke a butt and three racks of BRITU ribs. 'Twas magic. I haven't seen this mentioned, but do any of you finish your ribs on the grill? Here's what I learned at a 'Q' shack I worked at for a bit (Famous Daves) - They'd smoke all the ribs overnite, then put them in a warm/moist holder, and then when they needed some for an order, would reheat them on the grill, mop some sauce (unless naked) and serve - a two minute drill. It's a nice way to get a bit of sauce to glaze after the ribs have rested for a bit. I know you can mop right off the smoker, but you can get a higher temp on the grill. Give it a try.
BeerBoy
I did smoke a butt and three racks of BRITU ribs. 'Twas magic. I haven't seen this mentioned, but do any of you finish your ribs on the grill? Here's what I learned at a 'Q' shack I worked at for a bit (Famous Daves) - They'd smoke all the ribs overnite, then put them in a warm/moist holder, and then when they needed some for an order, would reheat them on the grill, mop some sauce (unless naked) and serve - a two minute drill. It's a nice way to get a bit of sauce to glaze after the ribs have rested for a bit. I know you can mop right off the smoker, but you can get a higher temp on the grill. Give it a try.
BeerBoy