Join Date: Feb 2008
Sometimes, I wrap mine in foil for the last hour too. It just depends on my mood at the time.
Our QU chapter hosted the Quail Unlimited Dog of the year trials several years ago and one of the guys came up with a quick easy method for cooking 250 lbs of pork ribs that day:
We had a huge grill on a 20 foot trailer. Direct heat....which I initially opposed, until one of our members convinced me to try it. We built a low charcoal and hickory fire, prepared the ribs ( removed the membrane), literally coated them with coarse ground garlic salt and black pepper. Tossed them on the grill...cooked them as slow as possible with direct heat. Heated and diluted some BBQ sauce, lined some styrofoam ice chests with trash bags, dropped the slabs of ribs in them, and poured the diluted BBQ sauce over each slab as we stacked them inside the trash bags. Then we sealed the bags, sealed the ice chests and let them sit. We cooked all afternoon, so they sat for a long time.
Naturally, I was extremely skeptical about this technique ( or lack thereof) ,but we had people from all across the nation eat them and everyone was raving about how good they were. Go figure.
I never would have believed it if I had not participated in the ordeal myself.
2007 5.7 Hemi, Ltd. QD II -
1997 ZJ, 4,0 select trac, Up country, track lok.