Quote:
Originally Posted by TheGrimm
Generally I'd say keep it between 225 and 250 degrees, I used quite a bit from http://www.amazingribs.com/ the first time around and then tweaked things a bit from there.
One thing I'd strongly recommend is don't skip the "faux cambro" step which can be as simple as putting the meat in foil, then wrapping it in towels and putting it in a cooler. It sounds ridiculous but it works! |
Awesome! I get all my BBQ recipes from Meathead as well. Every time I have people over for ribs they just fall all over themselves at how tasty they are.