Nice looking top Salisbury ribs, now here is what they looked like way back in 30th place at Salisbury. I got bad appearance scores, I'm still a rookie competitor (under 12 months since my 1st comp ). Did I get bad appearance scores because they cooked too hot and the meat drew back from the bone or what? Your above ribs look so even across the top. Mine ended up in a hotter spot than I thought on my pit and cooked in 3 hours. Plus I have a few dark spots on them. Looks like I have a lot of work to do.
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Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set
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