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Old 09-24-2009, 03:06 PM   #3
JD McGee
somebody shut me the fark up.
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Join Date: 06-28-07
Location: Duvall, WA

Originally Posted by AginAustin View Post
I've been browsing the forums the last few days until my account was activated so I've learned quite a bit from you guys. I'm currently on a cookoff team and we've done decent in our last 2 cookoffs...well here it goes...
1. Regarding the bend test/toothpick test to see if your ribs are done, are these tests used for competition ribs? If so, I'm sure that will help our team out since our ribs usually don't turn out really tender

I use the tear test and also probe it with my thermapen...
Tear test...
Take hold of two adjacent bones toward the middle of the slab and give them a pull. If the meat offers a bit of resistance but then tears easily, you know the ribs are done just right.

2. How is the blues hog sauce? It seems to come pretty highly recommended here...I've been thinking about buying some to try on our competition ribs.
3. Is it pretty much a concensus that competition ribs should be trimmed to St. Louis cut? We have been pulling the spares out, seasoning them, and throwing them on the pit membrane and all.

Yep...if you're doin' spares...St Louis is the norm...and YES most all pull the membrane.

Thanks in advance,
You're welcome...
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