I do those very often a an inverse searing. Injections of salted water, crunched garlic, parsley and pepper. First oven (350) foiled for 3 hours or on rotisserie, uncover, for 2 hours. After, I will grill it on a higher temperature for 20-30 minutes over wood charcoal or on the gas grill. But yours inside is spectacular!
@@suhaibghazi7673 I can control better if I do first on the gas oven wrapped in foil, then get the taste of charcoal but, its possible do everything over the charcoal grill. In my experience with ribs, the best is indirect heat all the process on charcoal fire. like, forever... 5 hours or more. The problem is to keep control of things.
Blev inspirerad av din video där di grillade en flaskfile som du fyllde med ost och baconlindade. Ska fylla en detalj dom kallar restaurangfile med kvibille ädel, baconlinda och köra low and slow imorgon… tack för alla bra recept och gott nytt år!
Not sure whether I did or not, at least not on camera. If I didn’t - then it’s just a miss on my side. I always use the water reservoir for low n slow cooks.
Ser riktigt fint ut. Bönor och grönmögelost - perfekt smakförhöjare :) Var köper du ribsen? Har inte botaniserat så mycket mer än Johan i Hallen, men vill försöka vidga vyerna lite :)
