|
1980 911 SC
Join Date: Oct 2006
Location: Lewes, Delaware
Posts: 1,204
|
The lower the temp the slower it will cook giving you less shrinkage. Just pull it 10 -15 degrees before target temp and let it sit, it will continue to cook after you shut everything off. you dont want to cut into a "hot" rib, you will loose all the juices.
__________________
Life's a Beach
|