Quote:
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.
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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.
TIM
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"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), and the legendary "StudeDera".
Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500
Proud Pellet guy cooking on real wood.
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