begolf25
Knows what a fatty is.
We are just getting started in competition BBQ. This Saturday will be our 2nd competition. It is a one day competition with ribs and chicken only.
We have always practiced using about a 6 hour window to cook our ribs. This weekend we will only have about 5. I was thinking we could cook a little higher and go with something like a 3-1-1. Unfortunately, we did not get a chance to practice this before.
Any suggestions on cutting an hour out of our cook time?
Thanks,
Bryan
We have always practiced using about a 6 hour window to cook our ribs. This weekend we will only have about 5. I was thinking we could cook a little higher and go with something like a 3-1-1. Unfortunately, we did not get a chance to practice this before.
Any suggestions on cutting an hour out of our cook time?
Thanks,
Bryan