twinsfan
is one Smokin' Farker
Hi guys
from previous posts you'll know i'm doing my first competition- non KCBS- tomorrow- and I need last second help. I've done ribs a lot but I'm second guessing all the itty bitty details... worry worry worry
in my rub I use dried mustard, quite a bit, but the flavor never comes through. Does the mustard flavor hide/go away in the smoke?
with my spares I often get the meat falling off the bone- literally becoming bone and meat just by cutting- but the meat has a little bit of chew. I think it's alright but how do I keep the meat a little more attached while getting less chew?
Cadillac or regular cut?
Finally- what's your thoughts on the amount of sauce on them? None, a little, or drenched?
These things are just bugging me a little. Sorry to bother you- AGAIN.
from previous posts you'll know i'm doing my first competition- non KCBS- tomorrow- and I need last second help. I've done ribs a lot but I'm second guessing all the itty bitty details... worry worry worry
in my rub I use dried mustard, quite a bit, but the flavor never comes through. Does the mustard flavor hide/go away in the smoke?
with my spares I often get the meat falling off the bone- literally becoming bone and meat just by cutting- but the meat has a little bit of chew. I think it's alright but how do I keep the meat a little more attached while getting less chew?
Cadillac or regular cut?
Finally- what's your thoughts on the amount of sauce on them? None, a little, or drenched?
These things are just bugging me a little. Sorry to bother you- AGAIN.