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Unread 04-16-2013, 12:52 PM   #1
Knows what a fatty is.
Join Date: 02-05-13
Location: Tyler, TX
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Default Why do we cook ribs comp style?

Okay, the obvious answer is, 'to win, Duh!' But I have noticed repeatedly comments about preferring ribs, 'falling off the bone.' Does anyone except judges actually like them comp style? And if not how did competition style come about? Just curious - I'd appreciate the history lesson.
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