Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Last night on the FoodNetwork, a FAMOUS BBQ house said they smoke their ribs ( I think they were St. Louis Style spares) for TWELVE HOURS at 240 degrees. How can that be? Didn't see any "foiling" going on either.
That's just something they tell the camera's to impress people that don't know any better (95% of the Population), and to not tell the other 5% what they're doing (keeping it secret).
Anyone that would smoke ribs for 12 hours, obviously fell asleep (not that I've ever done that).
ya, un till the guy down the street cooks his ribs on a ECB for 12 hrs and brings some to you to try, hold a straight face for that one. I got one that does that, and another that cooks his over a grill full of hot coals for 2 hrs, i send them to each others house to discuss their fabulas process's.
I'm thinking what Fastball is thinking. I think that's a bunch of crap. I guess they don't want you to know the secret to great ribs that you can do yourself......oops! too late !!!
Didn't see the show but don't buy the 12 hrs either. However on the foiling front I think it would be very difficult to foil ribs in a commercial operation. All I've seen don't and many backyarders don't either.