Yes, we all agree on how to cook the last meal ribs and tell when they are done. Then saucing them...but I learned this method from Bogart's in St. Louis.
The reason he's outside is so his paying customers could not see his glazing technique. He obviously abused the 5 second rule too.
Those ribs are in a metal pan, so no 5 second rule ---- and if my guests don't like my technique they can eat somewhere else! I have to admit Bogart's didn't go quite so crazy on the flames.
John "JR"
Minnesota/ United States of America
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I LOVE THIS!!!!!!!!!!!!!!!!!!!!!! Anytime you can up the FIRE, I say DO IT!!! I will have to try this. Ive got a fence torch that will work great for this very thing. Thanks for the idea brother. What an awesome technique. This is why I love it here.
Yes, we all agree on how to cook the last meal ribs and tell when they are done. Then saucing them...but I learned this method from Bogart's in St. Louis.
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