My daughter wanted ribs for her birthday (which was Friday, but she was working), so I made ribs
I haven't cooked our competition ribs in almost 18 months, so I decided to go with that recipe. I bought 4 racks of nice, meaty baby backs and didn't do any trimming except to remove the membrane and a few chunks of fat or loose meat. I gave them a nice rub down with our competition rub...
and let them rest for an hour while my Memphis Pro pellet grill/smoker came up to temp.
The Memphis Pro doesn't have enough room for 4 racks laying flat so I dug up a rib rack...
I cooked them at 260 for 2 1/2 hours and then foiled as we would in competition and let them go for another 1 1/2 hours. They resisted the toothpick test a little at that point so they went another 30 minutes before I pulled them, opened the foil and glazed them with our competition sauce. They sat with the foil tented for 15 minutes and then they were ready to serve.
I cut the first two racks and left the other two to cool since they were going home with my daughter and my parents.
I also made Captain Ron's Apple Slaw and hash brown potatoes.
The ribs came out perfect with great flavor and they were bite-off-the-bone, just the way I like them for comps. We blew through the two racks (5 people) and ended up eating 1/2 of the third, so my folks only have 1/2 a rack to take home