CSchieck
Knows what a fatty is.
- Joined
- Apr 25, 2013
- Location
- Statesvi...
First competition this coming weekend. Up to this point, I have been cooking 4 racks of St. Louis ribs each practice run to get enough good looking ribs to turn in, and a couple of times it has been quite a chore to locate 8 similar looking ribs that I am happy with both aesthetically and from a tenderness standpoint (I am fully aware that I need only submit 6 samples, but I am also aware that a full box tends to be more aesthetically pleasing to a good number of judges). My question is this: How many racks of Ribs are other teams preparing for their KCBS comps in order to end up wit a rib box they are proud of? I will not be limited by cooker space, so that should not be a concern.
Thanks in advance for any guidance that you may be able to provide.
Thanks in advance for any guidance that you may be able to provide.