Balls Casten
is Blowin Smoke!
- Joined
- Jan 4, 2009
- Location
- Johnston...
I enjoyed reading Monty’s “Interpreting a 6” thread. So I was looking back at our numbers and ended up putting them all on a spread sheet. Which sparked another conversation over what we needed to work on and improve.
Aside from taking two weeks off, then quitting all together. What would you guys suggest we do with these rib numbers? http://smokerspurgatory.com/bbq/ribs.html
Change things up? Leave everything alone? Tweak times a bit? Tweak the rub? New Rub?
Basically our conversation was; are we just needing to hit the right judges? Or are we cooking ok competition meat that doesn't stand out, with no hopes of winning?
Put another way, when do you guys say this aint working we have to change something?
Aside from taking two weeks off, then quitting all together. What would you guys suggest we do with these rib numbers? http://smokerspurgatory.com/bbq/ribs.html
Change things up? Leave everything alone? Tweak times a bit? Tweak the rub? New Rub?
Basically our conversation was; are we just needing to hit the right judges? Or are we cooking ok competition meat that doesn't stand out, with no hopes of winning?
Put another way, when do you guys say this aint working we have to change something?