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Working on my comp ribs
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Davie755
Posts: 54
I've been tinkering with my rib recipe for local competitions after getting skunked in everything but the sausage category. I used two rubs, wrapped in honey, brown sugar, peach nectar and a homemade sauce. Turned out good! Yuengling in Oklahoma is a delicacy.
XL BGE - Adjustable rig combo, Rutland gasket, 4:11 Positrac outback, 750 double pumper, Edelbrock intake
Comments
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Your ribs look great. Your lager of choice is a good accompaniment.Sandy Springs & Dawsonville Ga
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Ribs looks great. Sourcing Yuengling in Minnesota is also a challenge.Stillwater, MN
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I’m not into competition cooking but from what I’ve gathered from reading here you want your ribs spiced for one bite. I take that as overpowering if you want to eat more than the one bite that is done during judging.
Prolly not much much help but I tried.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
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Ribs look killer!
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