Search Results
6/27/2025, 7:45:40 PM
>>21430778
Stack them up, 2 rib racks will self-baste each other together, you see, then wrap them tight in heavy dut foil (or 2 layers of regular foil). Tony Romas always did 2 stacks.
Low and slow is the procedure for pork on the bone. 225F and maybe no hotter than 275F. A regular walled sheet tray, in case of leaks.
Flip them upside down midway through the job if you wish, though not necessary. When you check on them, maybe after 2 hours, you carefully unwrap a portion of a corner, maybe pouring out extra juices into a bowl to prevent burning your fingers. Carefully unwrap and then wiggle check a rib bone in the spot and see if you can twist it out. If so, they are done. Unwrap and now you will broil on a glaze of sauce, or move outside to the grill to crisp up your glaze ideas or just introduce browning and smoke flavors. Your glaze can include the rendered and reduced juices or whatever bottled sauce, whatever. Sometimes I even do asian style ribs and red and green jalapeno texmex.
Stack them up, 2 rib racks will self-baste each other together, you see, then wrap them tight in heavy dut foil (or 2 layers of regular foil). Tony Romas always did 2 stacks.
Low and slow is the procedure for pork on the bone. 225F and maybe no hotter than 275F. A regular walled sheet tray, in case of leaks.
Flip them upside down midway through the job if you wish, though not necessary. When you check on them, maybe after 2 hours, you carefully unwrap a portion of a corner, maybe pouring out extra juices into a bowl to prevent burning your fingers. Carefully unwrap and then wiggle check a rib bone in the spot and see if you can twist it out. If so, they are done. Unwrap and now you will broil on a glaze of sauce, or move outside to the grill to crisp up your glaze ideas or just introduce browning and smoke flavors. Your glaze can include the rendered and reduced juices or whatever bottled sauce, whatever. Sometimes I even do asian style ribs and red and green jalapeno texmex.
Page 1