Crockpot Pork Loin Back Ribs

[jfkbengals]

(02-04-2020, 06:17 PM)George Cantstandya Wrote: Curious why you use saran wrap during low temp cooking.  I've not heard of doing that. 

I was in the restaurant industry for twenty years or so.  That trick came from a chain I once worked at that had some amazing ribs.  As I stated in my last post, the plastic wrap shrinks up forming a tight seal.  The moisture that cooks out of the meat creates a high humidity environment similar to cooking in an Alto-Shaam (it's a type of oven that slow cooks and holds foods at temperature with a sheet pan of water in the bottom to create humidity).