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speers90
05-03-2013, 04:35 PM
Cooking ribs @ 275 in the MJH with lump charcoal, no water pan.
http://www.bbq-brethren.com/forum/picture.php?albumid=548&pictureid=7357

WineMaster
05-03-2013, 06:15 PM
Looking good Ryan

speers90
05-03-2013, 09:27 PM
It cooked those ribs very similar to how my Ole Hickory CTO did. I need to drag out my competition notes with the CTO and do another cook to dial in my length of cook for proper tenderness. These were awesome eat at home ribs, but would have been to tender for a comp.

GrillsGoneWild
05-04-2013, 12:07 AM
How long of a cook was it at 275 (even for non-competition ribs) to get them tender? For our comps, you need basically fall of the bone because the "judges" use a plastic fork and knife to get a bite.

speers90
05-04-2013, 08:31 AM
How long of a cook was it at 275 (even for non-competition ribs) to get them tender? For our comps, you need basically fall of the bone because the "judges" use a plastic fork and knife to get a bite.

These were on for 4 hours and 15 minutes and I had to really be careful taking them off the pit because they almost wanted to fall apart.