ModelMaker
Quintessential Chatty Farker
- Joined
- Apr 21, 2006
- Location
- Lake...
A guy on another forum (yes I do more than one) brought up a technique for cooking ribs I really hadn't thought about before.
He cooks his ribs as singles!! He pulls membrane, slices ribs into singles, puts in low smoke (no rub, etc.) when it hits a spot he likes he rubs them and puts them in a covered alum pan till tender then pulls and sauces. Says they are every bit as tender and juicy as full racks yet has more flavor due to extra surfaces.
Now my question, everybody gets to cook as they see fit, this is after all Merica. But how would you as judges react to opening a contest box full of single ribs with rub and sauce all over them? I know, I know judge what's in the box but who remembers their first look at Christmas ornament chicken, or square chicken that spit juice all down your chin? I always feel bad for the cooks ascared to try something new. I'm not afraid to judge something new..
Ed
He cooks his ribs as singles!! He pulls membrane, slices ribs into singles, puts in low smoke (no rub, etc.) when it hits a spot he likes he rubs them and puts them in a covered alum pan till tender then pulls and sauces. Says they are every bit as tender and juicy as full racks yet has more flavor due to extra surfaces.
Now my question, everybody gets to cook as they see fit, this is after all Merica. But how would you as judges react to opening a contest box full of single ribs with rub and sauce all over them? I know, I know judge what's in the box but who remembers their first look at Christmas ornament chicken, or square chicken that spit juice all down your chin? I always feel bad for the cooks ascared to try something new. I'm not afraid to judge something new..
Ed