Vercaties Posted October 24, 2017 Share Posted October 24, 2017 You know the type that has their smoker on a trailer out by the side of the road. They always seem to be masters of their craft. So I need help. How do I get started with this and who wants to buy some Rib Sammiches? Link to comment Share on other sites More sharing options...
PokeNirvash Posted October 25, 2017 Share Posted October 25, 2017 Why be a Rib Man when you can be a Wing-Rib Man? Either way, the important thing is to make sure the food doesn't get contaminated. Don't want your clientele getting sick because you didn't follow standard hygienic protocol, after all. Link to comment Share on other sites More sharing options...
Vercaties Posted October 25, 2017 Author Share Posted October 25, 2017 I should just go all the way and do this. Link to comment Share on other sites More sharing options...
Jman Posted April 16, 2018 Share Posted April 16, 2018 If you don't feel like hovering over some custom smoker, the easy way is to slow cook ribs for 4 hours high (or 8 hours low), then add some sauce, then cook them in the oven on 375 for 15 minutes to caramelize the sauce. The end result is ribs where the meat is falling off the bone. 1 Link to comment Share on other sites More sharing options...
Vercaties Posted April 16, 2018 Author Share Posted April 16, 2018 6 minutes ago, Jman said: If you don't feel like hovering over some custom smoker, the easy way is to slow cook ribs for 4 hours high (or 8 hours low), then add some sauce, then cook them in the oven on 375 for 15 minutes to caramelize the sauce. The end result is ribs where the meat is falling off the bone. My man that sounds pretty effing good. I'm actually considering in the future to open up my own ribs and crab spot in Tampa. Maybe throw some lobster in their too. My life would be complete!🙌 Link to comment Share on other sites More sharing options...
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