Hi all,
I'm about to do a cook of 4 different flavours of ribs probably all in the WSM,
what are some options to be able to ID which is which so I don't mix the bastings/final mops sauces up with the wrong flavour?
I'd thought of cutting a couple of ribs short, or taking the dremmel to a couple of bones and engrave them
or having different number of bones per rack.
Any ideas are welcome.
Thanks
Wayne.
ID'ing which 1/2 cooked rib is which?
ID'ing which 1/2 cooked rib is which?
Hark wood fired pizza oven,
Weber Smokey Mountain 47cm,
Weber Go Anywhere,
Six burner gasser.
Weber Smokey Mountain 47cm,
Weber Go Anywhere,
Six burner gasser.
Re: ID'ing which 1/2 cooked rib is which?
Can always get a pack of those little steak badges and identify them that way.
https://www.barbequesgalore.com.au/bar- ... bcstkbadge
https://www.barbequesgalore.com.au/bar- ... bcstkbadge
Re: ID'ing which 1/2 cooked rib is which?
Toothpicks. Either in different places (say end or middle or one in each end etc.)
Re: ID'ing which 1/2 cooked rib is which?
Separate them with cutlery, the ones boarded by knife is sauce 1, fork 2, soup spoon 3 and tea spoon 4.
Traeger Pellet Grill - Weber Family Q - Ziggy Twin Burner
Re: ID'ing which 1/2 cooked rib is which?
Draw a map of your grill and label whats where.
Yoder YS480 || Weber OTS Premium || Weber Go Anywhere || Weber Jumbo Joe || Keg Spit || 'Golden Moth' UDS