Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


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.

Thread Tools
Old 06-12-2013, 09:59 PM   #31
Hawg Father of Seoul
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR

Originally Posted by WineMaster View Post
I pull ribs at 196. Just like butts, at a certain temp, the pork will get tender.
Not that I do great at ribs, but I always look at the temp when probing them. My temp is always higher than this. I think one would need to establish their own baseline.
Hawg Father of Seoul is offline   Reply With Quote

Old 06-13-2013, 08:21 AM   #32
Take a breath!
Join Date: 09-14-12
Location: Saddlebrooke, MO

Originally Posted by Atlasman View Post
Water pan always. I think cutting down on the spritz will help because a lot of times when I go to spritz they are not even close to dry. I might be over doing it.
Keep in mind that moisture on the meat does not equal moisture in the meat.

You want a moist cooking environment, but often times opening the cooker door just to spritz has the exact opposite effect intended. More steam and moisture escapes the cooking chamber upon opening than is put back in with the spritz.
Gateway Drums - THE Insane Can Posse - gettinbasted.com
gettinbasted is offline   Reply With Quote

Old 06-13-2013, 11:50 AM   #33
is One Chatty Farker
Jaskew82's Avatar
Join Date: 06-20-11
Location: Mooresville, NC

Originally Posted by boogiesnap View Post

knock that nonsense off and cook some ribs, if you aren't happy, i'll give you a fool proof(don't drink with smokin hoggz the night before though)recipe.

I have seen the results of this first hand...
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 01:18 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.