Hi Folks,
Is everyone prepping for their Superbowl feast?
I'm doing just that. I'm making about 30 pounds of pork and beef ribs. I don't have the time to get the smoker running so I plan to bake them then caramelize a glaze on them at the end.
So my question, because I never get the exact texture I am looking for, is "What Temp?" and "How Long" For pork and for Beef.
I'm hoping someone is out there today surfing the site and night head down cooking.
Any help or comments are always greatly appreciated.
Enjoy the game,
Ciao,
Is everyone prepping for their Superbowl feast?
I'm doing just that. I'm making about 30 pounds of pork and beef ribs. I don't have the time to get the smoker running so I plan to bake them then caramelize a glaze on them at the end.
So my question, because I never get the exact texture I am looking for, is "What Temp?" and "How Long" For pork and for Beef.
I'm hoping someone is out there today surfing the site and night head down cooking.
Any help or comments are always greatly appreciated.
Enjoy the game,
Ciao,