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Next weekend I am part of an annual Father-Son Golf Tournament after which all come to the house for BBQ
I am thinking Ribs, but it would take too long to start the cook after Golf with all the hungry eyes looking over my shoulder, besides they would probably bee to sauced to eat at that point........I am thinking if I could partially cook and then finish them within the hour it would be great
Advice please on method and recipe - Prefer Dry Ribs vs Basted. Thanks