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A guy at the Memphis in May contest told me my ribs were 'mushy'
He was a judge and said I was wrapping them in foil way too early, basically steaming them. I used to wrap my St. Louis ribs after just 2 hours, but now I wait a full 3 hours before even checking for color. The bark is way better and they have a real bite now, not that fall-off-the-bone mush. Anyone else get that kind of blunt advice that actually helped?
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wendyc5319d ago
My buddy got the same tip about his brisket.
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williamschmidt19d ago
That brisket tip came from a guy in Austin.
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