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Competition Rib Practice
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Looks great!1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
@Grillin_beers Thanks
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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@Brisket_Fanatic do you do a lot of competitions? If so do you use your eggs? I'm thinking of getting into some competition bbq but don't know if I can handle it with my current setup.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
@Grillin_beers I have done a couple of rib only cooks using a large egg. I have judged KCBS comps for a few years and would love to cook one however I need at least another large to feel comfortable. That way I would have 2 larges for the big meats and my small for chicken.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Very nice work.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Don't pat this joker on his back. He shows up in your town and drinks large amount of booze and takes the championship prize in ribs. )
Ok I'm just jealous. Wish I didn't have plans this weekend. Would have totally checked out the comp"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Wow!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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@WeberWho? This is way different judging and I still think the last was beginners luck. We do consume a couple libations but that is just for the nerves. <:-P
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Well I apparently I suck at ribs cuz they've never looked that good. Your in a league of your own. Well doneLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Nice cook. Seriously, good job.
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@grege345 I appreciate the kind words. I am sure your ribs don't suck.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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@GalanteNate_OneEa Thank!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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PerfectionXL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
Winner Winner Ribs For Dinner!!!!
So, I've only made baby backs. Any different in cook method/time with St. Louis? Is there a flavor difference or is it just more meat per bone?
LBGE/Maryland -
Saint Louie is the way to go in my book. They have a lttle more meat on the bone, so you cook them a little longer. The almighty bend test works on letting you knwo when they are done.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
@TTC Not sure about perfect but thanks for the vote of confidence.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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@KiterTodd Spares are meatier and have more pork flavor I think. Think of baby backs like a loin, less fat and easier to dry out. Cook times are a little different as loin backs take a as time.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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