Saucier Posted October 26, 2007 Report Posted October 26, 2007 Maybe ya'll have already thunk of this, but through the years I have rubbed the ribs in the sink, eventually turning the grout red.... Then I put saran wrap down on the counter and would rub em down on there but it would usually take more than one sheet, and there would be leaks betwist the two. And then I would wrap them in more saran wrap and hope it didn't leak while resting in the fridge. Well one day the light came on, I noticed a common sheet pan fits ribs just right. It is deep enough that you don't get the rub on the counter, and when you are dont, you can throw one layer of saran over the top and pop in in the fridge. And I guarooooonteeee dat der aint gonna leak! Just a thought
dub Posted October 27, 2007 Report Posted October 27, 2007 I just use the big ol 2.5 gallon Ziplocs. Put the meat and rub in, inflate the bag like a baloon and SHAKE AND BAKE, BABY! Then deflate for marination. dub(and cleanup is a breeze)
