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In Reply to: Re: What is Parkay Margarine method? posted by Steve in Denver on July 09, 2011 at 17:38:01:
I have done the 3-2-1 method on ribs many times. Never have used the fruit juice when I foil and have never had any issues with the black stuff you mentioned until Sunday. It was really hot and I was having trouble keeping my temp as low as I wanted it. Is that the culprit or had I always just gotten lucky before?
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