Recent content by RubenG

Actually, it was meat side down with the bone side facing up. Opposite of how I had them on the grill the first 3 hrs. There was plenty of juice and shine on the meat side, just chard black.

Yes there was.

I do not know. I always keep the shinny side to the outside.

You guys don't think the grape juice may have caused a problem? Also, does having too much brown/raw sugar cause this as well? Thanks.

I wanted to see if I could get some help with cooking pork ribs with the 3-2-1 method. Although I have done this in the past with great results, this past weekend I tried cooking two racks and when I got them out of the foil the ribs were shinny black and chard. I seasoned my ribs overnight...