Hello Everyone! I am new to this site and new to the whole idea of low and slow cooking. I am entering an amateur rib contest next week at the Smoke on the Water in Las Vegas. I have been watching a lot of youtube and experimenting all week but would really love some advice on the best way to approach this.
Any advice you can offer on type of wood, rubs, sauces, 3-2-1 method etc would be greatly appreciated!!!
Last edited by BobBrisket; 05-14-2011 at 03:29 PM..