I did an experiment today with spare ribs. Trimmed them all up, made my rub. But here's what I did:
1. I did a rack of ribs the way I've always done them. No foiling, just rubbing it down.
2. I did a rack of ribs with a chipotle olive oil to see how they would taste. No foiling, just rubbed it down.
3. I did a rack with the 3-2-1 method, except I pulled them after the 2nd hour. I put mustard on those as a binder for the rub, and after the 3rd hour, I wrapped them in foil with the apple juice/brown sugar/Parkay added in.
I'm a man who always has been able to look at myself introspectively. I've always been one who has said, "Well, my ancestors didn't have Reynald's Wrap, I ain't using it."
I've got to hang my head in shame
. Those foiled ribs were probably the best I've ever done. I put my other two slabs (which were resting) back onto the smoker in foil just for the hell of it, LOL
From now on, I'm a foiled spare ribs guy. That 3-2-1 wrapped rack never stood a chance. It's already gone, the family tore into it rather quickly.
1. I did a rack of ribs the way I've always done them. No foiling, just rubbing it down.
2. I did a rack of ribs with a chipotle olive oil to see how they would taste. No foiling, just rubbed it down.
3. I did a rack with the 3-2-1 method, except I pulled them after the 2nd hour. I put mustard on those as a binder for the rub, and after the 3rd hour, I wrapped them in foil with the apple juice/brown sugar/Parkay added in.
I'm a man who always has been able to look at myself introspectively. I've always been one who has said, "Well, my ancestors didn't have Reynald's Wrap, I ain't using it."
I've got to hang my head in shame
From now on, I'm a foiled spare ribs guy. That 3-2-1 wrapped rack never stood a chance. It's already gone, the family tore into it rather quickly.
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