Originally Posted by Lake Dogs
I try to cook the best tasting, most tender ribs I can each and every time... They happen to do well in competitions, and they seem to get snarfed fairly quickly when I cook at home.
Hance nailed it!!
I just cook them and folks (to include Judges) seem to like them.
Gives me "warm fuzzies"
I gave up over-thinking the tenderness thing a long time ago.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.