Well my brothers in smoke, I have entered my first competition
. It is sanctioned by the Lone Star Barbecue Society and features three meat categories. I signed up as Uncle Carnies Sograte BBQ team (long story). While I have been cooking brisket
for years and can make some decent chicken, I need some major help with the pork spare ribs. Do you guys have any competition advice and/or suggestions for chicken and ribs? I will gladly absorb any advice and ideas you can throw at me.