Ribs are headed to the beach.
So how ya doin' this morning?
Got 3 racks of competition ribs going about 20 minutes ago.
We're taking them down to the beach for a picnic this evening.
Planning to pull 'em around 10 AM Then keep 'em warm in my cooler till about 5PM.
I like the comp ribs recipe when I do this. The juice in the foil keeps the ribs moist for a long time and by adding a heated cooking stone to the cooler I can actually finish cooking the ribs in the cooler. (!) Cuts down on the prep time.
They get very tender (some would say mushy) when I hold 'em that long but short of hauling my pit down to the beach this is a great way to go.
Out of all the bulletin boards in all of the world you had to walk into this one. Didn't ya.