Originally Posted by kapndsl
7 hours from "meat possession" to turn in if ya get them on time.
Knock off 30 min "prep" and 20 min "turn in fussing" time and you have about 6 hours to cook.
From what I remember (PooBah help out here)--Beef ribs in smoker need to be about 5-2-1 or more!
If they are not frozen--works (but close)!
May need to crank up the heat a bit, but.....
Sounds like fun and "level playing field" at least.
This place sells BBQ Beef Ribs and i'm thinking they don't want anybody showing them up.Maybe some of the Judges are regular customers and will be comparing.I just think six hours is not enough time
Mr Smoker BBQ
Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera