I was watching food network and saw Emeril make ribs, but he seasoned, then stacked the ribs on top of each other, then wrapped them in aluminum foilMy question is, is it ok to stack the meats like that and cook them? I was thinking it wasn't, because of the fact that the heat would have to be distributed to all of the meats equally.but I figured since Emeril did it, it would be ok.
i used to work at a restaurant that made St Louis ribsThat is what we didput a bunch of racks of ribs in big pans, added bbq sauce and water covered the pan with foil and baked them for 2 hours at 350 FThen we grilled them to order.
