Originally Posted by chad
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
Turn in 2:00 PM, i did what you suggested last contest when they gave us frozen spare ribs and didn't get them done.
Mr Smoker BBQ
Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera