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Old 08-23-2006, 03:23 PM   #19
Found some matches.
Join Date: 08-14-06
Location: Waynesboro, GA

Ok I have a question.

Why would ribs for competition be any different than ribs you sevrve to family and friends?

Why not make them falling off the bone tender?

I guess anyone can cook ribs until they fall apart but it takes some skill to get them tender but not falling off the bone.

I know the competition I was in last year the rules clearly stated that the ribs should be tender but not falling off the bone.

Why is that?
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