General > Competition Related Information
A day in the life part II
BAM1:
--- Quote from: muebe on August 12, 2016, 10:30:34 AM ---Very cool post.
Thanks for sharing how the "operation" works.
Now you say you do your ribs in the smoker for how long and what temp? :P
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Until there done 8) 8) 8) 8) 8) 8)
sparky:
Very cool. Thanks for sharing with us.
Pappymn:
--- Quote from: sparky on August 12, 2016, 12:16:59 PM ---Very cool. Thanks for sharing with us.
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X2
tomcrete1:
--- Quote from: Pappymn on August 12, 2016, 04:58:19 PM ---
--- Quote from: sparky on August 12, 2016, 12:16:59 PM ---Very cool. Thanks for sharing with us.
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X2
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X3
teesquare:
--- Quote from: BAM1 on August 12, 2016, 10:41:28 AM ---
--- Quote from: muebe on August 12, 2016, 10:30:34 AM ---Very cool post.
Thanks for sharing how the "operation" works.
Now you say you do your ribs in the smoker for how long and what temp? :P
--- End quote ---
Until there done 8) 8) 8) 8) 8) 8)
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Funny ;D...but I think the intent was to seek your advice - not to compete - but to get a better feel for how to do "completion style ribs" at home. SO - I will answer that for you ;):
muebe - You can cook ribs @20-275F depending on how you want to do them - and time allowed. Most comp. guys are now cooking at 275F - some even higher to compress the time in order to make their turn in time. Doneness is a feel. Usually the toothpick probing for tenderness - but not "like butter"..... And when you lift the ribs in the center with a pair of tongs - they will surface crack, and flex at between 30-45 degrees to the grill grate.
Over done ribs will bend further - and not have the decide texture and "bite" - that is - the idea is to have the meat done to the point that one bite onto, and with a gentle tug, the meat comes off the bone cleanly. Not too much pull - but not done tot eh point of being "meat mush". "Fall off the bone" ribs are NOT what competition style ribs are.
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