McEvoy AZ
Knows what a fatty is.
Since I see a brisket post on here, I thought I would ask for suggestions to help me out to get truly moist ribs. I think ribs have been the hardest category to do well in and maybe that’s because so many people already do it well. I recently tasted a rib from a friend of mine at a competition and my thought to myself is it tastes exactly like mine do, with the exception of how moist the rib is. That must be why I have not been able to score well in the rib category as my friend took second place out of about 90 teams that day. Am I missing something basic?
What I have been doing is to cook covered for 1 hour. The next hour I open and spritz with apple juice every 15 minutes. It could go for more than 1 hour for this stage as I am looking for the rub not to come off and for it to have good color. Once it gets to that point I foil ala Johnny Trigg method and leave the ribs wrapped for about 1 hour. Once I see the meat pulling from the bones and I can tell they are tender by pushing a tooth pick between the bones I uncover sauce and put them back on the smoker sauced with my finishing sauce. I leave them on the grill and might reduce the temperature depending on how close I am to turn ins. Most of the time I am cooking the ribs between 175 deg and 185 deg at least until sauced. It usually is around 4 hours total cook time. Last comp my ribs were tuff and I thought I over cooked them. Could it be that maybe I let them cool to the point they firmed up again because the temp dropped?
What I have been doing is to cook covered for 1 hour. The next hour I open and spritz with apple juice every 15 minutes. It could go for more than 1 hour for this stage as I am looking for the rub not to come off and for it to have good color. Once it gets to that point I foil ala Johnny Trigg method and leave the ribs wrapped for about 1 hour. Once I see the meat pulling from the bones and I can tell they are tender by pushing a tooth pick between the bones I uncover sauce and put them back on the smoker sauced with my finishing sauce. I leave them on the grill and might reduce the temperature depending on how close I am to turn ins. Most of the time I am cooking the ribs between 175 deg and 185 deg at least until sauced. It usually is around 4 hours total cook time. Last comp my ribs were tuff and I thought I over cooked them. Could it be that maybe I let them cool to the point they firmed up again because the temp dropped?