Originally Posted by boogiesnap
not sure you have full grasp of the "goal" with this statement.
in any event, sled is right...
LOL I agree! Thats why I want to take a judging class soooo dang bad! Problem is I can never seem to catch one anywhere near me. I feel like I am continually making an educated guess as to the right kind of texture that a KCBS rib should be.
I had a similar problem with Brisket, but once I experienced a properly cooked, moist and tender brisket, it gave me something to shoot for, and I immediaty started to improve.
Right now, even with all of the descriptions that I have heard, I have no such target to aim at when it comes to ribs