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Unpopular opinion: the pitmaster at Louie Mueller's in Taylor ruined my backyard ribs for good
I stood in line there for 2 hours last October and watched the guy run his offset with nothing but post oak splits the size of my forearm. He never once checked a temp probe or spritzed anything, just kept a clean fire and let the meat ride. I went home and threw out my water pan and my thermometer routine that same week. Any of you ever had a joint flip your whole approach like that?
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fisher.faith16d ago
Did you ask him about the wrap, or did you just watch and guess? I'm curious because most of those old school guys still crutch on foil for the stall, and if he's truly running naked the whole way then that changes what I'd copy at home. What did the bark look like when he pulled them, more like a shell or still soft?
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