Thread: Rib Cook Off
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Unread 04-12-2005, 06:48 PM   #4
chad
somebody shut me the fark up.
 
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Season them like a brisket or beef chuck. Cook, basically, like a brisket - LONG and LOW for as absolutely long as you can go. When they start tendering up - foil them up.

What time is judging?

I'd have my fire going before I left for the cooks meeting. I'd have the ribs seasoned and sitting under cover (prying eyes you know!!) to come up towards room temp - you gotta make every advantage in this type of event.

These are just ideas off the top of my head. You're mileage may vary. :D
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