Stan Marks wrote:
> In article >,
> Steve Calvin > wrote:
>
>
wrote:
>>
>>>Stan,
>>>
>>>That helped a bunch. Did just like you said, without the apple juice
>>>since I don't have any though. They are 100% better. The fat just
>>>hadn't broken down enough in them I guess. Anyway, thanks. I've got a
>>>bunch of good ribs now.
>>>
>>
>>Personally, I'da just left 'em on the Weber at 250 until
>>tender instead of wrapping them in foil and doing them in an
>>oven. And I won't even go into the "que'd vs steamed"
>>debate. ;-D
>
>
> Well, he did say that he cooked them yesterday, if you'll recall. I
> figgered that the leftovers had been in the fridge overnight, and, in my
> experience, putting cold, under-done meat back on a grill is an
> invitation to further disaster. I'd rather trust an oven over a grill
> when it comes to re-cooking something that wasn't quite done, yet. The
> foil trick helps to conserve what moisture is left in the meat, too.
> (What if he'd already slice 'em up? I've used this trick to save a
> hunk of meat, on occasion, when I mis-judged the cooking time and ended
> up with something underdone.
>
> Stan
>
Ah, nope. That post appearently was deleted off of the
server before I got there. I "pieced" together things and
must have missed that.

I've not had that happen and had to deal with things the
next day. Do you think that the oven would be preferable
over bringing them to room temp and then back in the smoker?

Although, I could see where that may have a tendancy to
yield a dry result.

--
Steve
No piece of paper can be folded in half more than 7 times.