john pen
Master Chef
Ok, not my first rib cook, but close to it. I was planning on trimming and removing the membrane today, then rubbing with my new Wolf Rub (which I understand may have been invented by the capt to go with his 2-2-1 method), then wrap them in plastic wrap overnight, then the 3-2-1 thing tommarrow. I would guess bbq sauce on the side ?
Question, comments, concerns ?
Question, comments, concerns ?