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Katey Wright 10/02/08 |
I have to cook 24 slabs of ribs. I will be using 3 ovens. My question is, if I slow cook them on 200-250 degrees for 4 to 5 hours the day before I actually need them, how do I store them overnight and reheat them the next day without drying them out? Also, if I slow cook them, will they be too tender to cut off the bone without falling apart? |
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ellen 10/02/08 |
See the jerk rib rcipe onthe bbq and brisket page for your help on precooking ribs, and a great rub recipe. |