If I had some baby back ribs, would it be acceptable (I’m not going all out gourmet here) to start them on low heat in the oven for a number of hours, then finish at higher heat for a short while on the BBQ?
Or should I just dial the heat way down in the BBQ and go for it?
New BBQ and I’m a little nervous about throwing $30 worth of baby backs on there until I know how the temps go in there.
Maybe I should just man up and give ‘er hell
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-Scott
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