The Secret of BBQ

Started by kroz, May 11, 2015, 12:17:19 PM

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kroz

What makes one BBQ better than another?  This famous barbecue kingpin shares his secret...

http://www.foxnews.com/leisure/2015/05/08/no-ordinary-cookbookfranklin-barbecue-releases-meat-smoking-manual/?cmpid=NL_morninghl

Personally, I think the best rack of ribs are placed on a very hot grill and seared until crusty on both sides.  We like them almost blackened.  Then wrap in foil and put in 300 degree oven for an hour or two.  They will be "fall off the bone" tender and also crunchy.   Sauce is only added at the very beginning of the process.  Do not add more sauce between the grill and oven.

Of course, the sauce is a matter of personal preference but we use a local Texas sauce that is second to none.  It is simply called "Texas-Texas..... good to the bone grilling sauce."   yum  yum !!