The BBQ BRETHREN FORUMS. - View Single Post

chad · 04-12-2005, 06:48 PM

Season them like a brisket or beef chuck. Cook, basically, like a brisket - LONG and LOW for as absolutely long as you can go. When they start tendering up - foil them up.

What time is judging?

I'd have my fire going before I left for the cooks meeting. I'd have the ribs seasoned and sitting under cover (prying eyes you know!!) to come up towards room temp - you gotta make every advantage in this type of event.

These are just ideas off the top of my head. You're mileage may vary. :D

04-12-2005, 06:48 PM	#4
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Season them like a brisket or beef chuck. Cook, basically, like a brisket - LONG and LOW for as absolutely long as you can go. When they start tendering up - foil them up. What time is judging? I'd have my fire going before I left for the cooks meeting. I'd have the ribs seasoned and sitting under cover (prying eyes you know!!) to come up towards room temp - you gotta make every advantage in this type of event. These are just ideas off the top of my head. You're mileage may vary. :D __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.