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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 07-28-2012, 09:32 PM   #1
bluegrass smoke
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Default Pull off the bone Comp Ribs

I used Myron's spareribs recipe out of his cookbook. They tasted great were fall off the bone. and I even pulled them 30 mins early. I think wrapping really helps to finish them but how do I get pull off the bone not fall off the bone???
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Unread 07-28-2012, 09:34 PM   #2
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At the risk of stating the obvious, don't cook them so long. I don't know what Myron's recipe calls for, but you have to figure out the right timing for your cooker.
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Unread 07-28-2012, 09:40 PM   #3
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Quote:
Originally Posted by Ron_L View Post
At the risk of stating the obvious, don't cook them so long. I don't know what Myron's recipe calls for, but you have to figure out the right timing for your cooker.
I cooked them on the UBS because it holds the most consistent temps
just more practice I guess!!!
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Unread 07-28-2012, 09:46 PM   #4
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I have very little UDS experience but I've heard that they cook fast, so the timing in Myron's recipe were probably off. It also depends on the weight of the racks. I try to be fairly consistent in buying ribs. I prefer racks that are between 2.5 and 3 lbs after trimming. For those I cook at 265-ish for 2.5 hours then wrap and cook for 1.5 hours then glaze and either set the glaze for a few minutes or cook longer if not done yet.
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Unread 07-28-2012, 09:53 PM   #5
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Are you going to be at the Jack?
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Unread 07-28-2012, 09:58 PM   #6
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Nope. We've had to take this year off from comps to take care of a health issue.
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Unread 07-28-2012, 10:01 PM   #7
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Health issue- enlarged pickle growth...

My UDS does cook faster than my other pits even if the temp says its the same. I don't know how to explain it but it happens
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