Ok, it is noon, you have your chicken turned in, and you are in the groove. You have 30 minutes to get you ribs cut, boxed, and ready for a 12:30 turn in time. Honestly, ribs have given us our biggest problem in the past. So, we ave been practicing to improve those scores this year.
Ribs have to be pork, bone in, either spares or baby backs. We used to use baby backs, but have changed to a St. Louis style spare. Judges just like spares. The look better and they have more meat. So, here is what we have been doing... Spare Rib Practice
We'll be posting tons of practice in this category in the coming weeks. Check back and feel free to comment with your favorite tips and tricks.
Thanks for stopping by...
Bill
Ribs have to be pork, bone in, either spares or baby backs. We used to use baby backs, but have changed to a St. Louis style spare. Judges just like spares. The look better and they have more meat. So, here is what we have been doing... Spare Rib Practice
We'll be posting tons of practice in this category in the coming weeks. Check back and feel free to comment with your favorite tips and tricks.
Thanks for stopping by...
Bill
Foil, Foil, Foil seems to be the consensus. I do prefer the spareribs. I do not get the appeal of baby back ribs.
ReplyDeleteChilebrown, my butchers baby backs might change your mind. They are nice a meaty. But, overall, the spares are better. And yes, foil does help you to impart different flavors and to make a nice moist rib.
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