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Old 08-22-2006, 10:34 PM   #2
Babbling Farker
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Join Date: 04-03-05
Location: Marietta, GA

I am doing a practice cook this weekend to try to help nail down my competion ribs. At home our ribs would probably be considered way overdone and too spicy for competition. I use BBs, so the 3-2-1 method is overkill, but I need to find a system to meet KCBS guidelines and still taste good to me. At the present time, I use the looks (meat starting to pull from the bone), and feel (flexibility of the rack), to determine when I foil and when to finish. Also, I have been finishing on a hot grill to get the sauce to flash and caramelize. Did not have too much luck last weekend, although the rain really through us off...
Noah \#/
Nauti-Que BBQ Team
Pitmaster and KCBS CBJ & CTC
Lang 60 Marie Laveau
Deep South Single Chamber Glenda
WSM 22.5 Asmarelda
22.5 OTG Samantha
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