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In Reply to: Cooking contest ribs posted by WheresthebestBBQ? on February 04, 2011 at 21:55:32:
If I was boxing them dry, I always shoot for them being done 10-15 minutes before turn-in. I don' t like to hold dry rub only ribs because it screws up the bark. So, I really tried to get them done just before box-building so I didn't have to hold them. However, if they were going to be sauced, it didn't matter so much about the bark so I started setting the sauce 20-30 minutes before building the box, which still put them ready for box-building about 10-15 minutes before turn-in.
Just my $0.02. YMMV...
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