last night Bobby Flay had a rib throw down,
I have a couple of questions:
it was with a Mitchell guy from Raleigh NC, the Pit, IIRC, he said he used a 'Carolina rib', as a cut as opposed to a ST Louis etc. A Carolina cut appeared to me to be , just what you get in the cryovac at Sam's before you trim it St Louis style. Anyone care to comment?
He says he does it 45 min. on one side 45 min on the other and they come out tender, says he mops as well, any thoughts here?
Bobby said he was going to smoke them for 24 hrs, during the competition, he said 6-7 hrs and finish on the grill with some sauce. 6-7 sounded better, any thoughts on 24 hrs?