Make one change at a time. Don't change every aspect of your ribs each time you don't score well. Have a base line rub and sauce that you use. Tweak as you see fit to your pallet. Then let the judges make their decision. Gotta start some where!
Current: FEC100, BGE Medium, WSM
Retired: Spicewine Med, Backwoods Party
Weber Lineup: Performer, 22.5" One Touch Gold (redhead), WSJ Platnium, Genesis C
Sponsors: Oakridge BBQ, Frontier Charcoal
Blazin' Buttz BBQ www.blazinbuttzbbq.com
Last edited by Frank Sacco; 05-23-2011 at 04:23 PM..