kennedyma
Knows what a fatty is.
Finished my first comp today. It was just a local rib cook-off, but I have to start somewhere right?
We had to cook Baby Backs so no St. Louis spares here they provided the meat.
What we did:
Smoker temp: 275ish
Used Blue Hogs rub
Sprayed every 25mins
Foiled at 2.75 hours for 45mins w/ Honey, Apple Juice(small amt.), Country Crock and BBQ Sauce(small amt).
Glazed after foil
Cooked for another 20mins.
Of the 14 teams that competed we came in 5th. I'm super happy with that. I haven't cooked ribs that much and to beat out 8 other teams is a win in my book.
Just thought I would share and I'm sure there are lots more to come.
We had to cook Baby Backs so no St. Louis spares here they provided the meat.
What we did:
Smoker temp: 275ish
Used Blue Hogs rub
Sprayed every 25mins
Foiled at 2.75 hours for 45mins w/ Honey, Apple Juice(small amt.), Country Crock and BBQ Sauce(small amt).
Glazed after foil
Cooked for another 20mins.
Of the 14 teams that competed we came in 5th. I'm super happy with that. I haven't cooked ribs that much and to beat out 8 other teams is a win in my book.
Just thought I would share and I'm sure there are lots more to come.
Last edited:
. Our first competition back in April was a backyard MBN where we just did ribs and butt. It was nice to only have to cook 2 categories and expand from there. Thanks for sharing.
