The Texas BBQ Forum

Recently was over a friends house for some "what he calls BBQ ribs".
He smoked/cooked/grilled a couple of racks, along with a tri tip...on one of those oversized weber grills.
Even with his store bought sauce, didn't look all that bad but when it came to serving...he cut and sliced
both ribs and tri tip. Now, I usually cut as I go but he basically had two piles of sliced/diced meat.
And when it was all said and done, he was left with 8 or 9 dried up looking ribs as well as a plate of dry sliced
tri tip.
Question is:
Anyone else doing this?


*Footnote
This is the same guy that use to boil his ribs before grilling.
I broke him of that but this over carving is beyond me.

Sure not the way that I'd do it but "different strokes for different folks" they say

I've seen over pre-carving on BIrds during the Holidays and yet they gripe about them being Dry.

For parties or get togethers once it is all cooked and folks are ready to eat I slice. Never had a problem with dry product maybe his meat quality was a factor.

This is also the same guy that his wife calls him an idiot...lol
And she isn't talking about his cooking.

More like a horse-head...he's clueless when it comes to meat.