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I want to share this post in hopes of getting some advice from you all. I placed 5th out of 17 in a local BB rib shoot out. The judging was pretty striaght forward. Taste, texture and presentation were the performance metrics... 5 poor 10 best. I smoked the ribs at 225 degrees in a 3, 1.5, 1 hour fashion. I used WW coal and apple smoke. AJ uiced them every hour on the hour. I used Famous Dave's rub. Sweet Baby Rays for the finish for the last hour.
Results: 8s and 9s on presentation and texture and 7s on flavor.
The Prize? bragging rights.
Please comment on how I can improve. All of you comments ar welcome!
Having a sip of some JWB and have been gathering thoughts. Will be trying my hand at doing my first brisket using Travis's method. Can't find Allegro hot and spicy here in AZ. Any thoughts on a surrogate sauce? Merry Christmas all.