Tip:
Highlight text to annotate it
X
OK, so here at Rib City what we do is we actually, use a bun, again, so we just put our bun up
and we just put about three ounces of on it, you want to make sure that it's nice and thick.
So, that's your finished product right there. Add a little sauce on top, if you have it,
and we serve that with fries or they get a choice of cold slaw or baked beans. And that's
it looks really good. Ah, then you have all of this left over, so, if you're not feeding
plastic wrap and cover it. And you just want to put it on really low in your oven and you
by Friday morning we don't have any left. So, you would just foil this, put a little
bit of water down in the bottom, just so it stays moist, and then sauce will go down
, then the fat in the water and the sauce will all mix together in steam, again, you
want to create like a steam vent, keep it moist, just put foil over the top of that,
shove it in the oven at 220, and hold it for a couple of hours.