Food

PULLED PORK...

I smoke my pork for 12plus hours, my ribs,and my tri tip with my own rub on it . I recently made my own homemade BBQ sauce as well. My only dilemma at this point is on holding my smoked ribs. I want to be able to keep my ribs warm, moist and and ready for the grill..to be sauced and caramelized, ready to go out to the customer. Anyone have any tips or ideas on how to do this?!?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed