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Unread 10-18-2011, 09:32 PM   #14
Q-Dat
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Join Date: 12-03-08
Location: Pearl River LA
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Quote:
Originally Posted by boogiesnap View Post
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
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