Well, my brother and I got entered in to the annual ribfest in my small town. I've done a ton of ribs over the years, so I'm pretty confident in my flavors. We are to cook servings for the judges, but also to feed the community. I'm going to be receiving 20 lbs of boneless CSR's. Unfortunately, I have no idea how much that really is. The rules are almost non-existent, so I'm doing my competition meat on my MES. Easiest way to guarantee consistent results. Anyone have any idea how many pounds I can run in an MES 30? I'm expecting to have to roll the SNP over there to make the rest.
The method is pretty straightforward. I use a rub of my own concoction, though for competition it will be spicier than I use at home (My family are wimps). Mustard, rub, smoke with 50/50 apple/hickory, foil with apple juice/bourbon mixture, unfoil for an hour to firm. Serve naked with sauce on the side. I've always been lazy with storebought sauce. Might have to go out on a limb with this one. I will post q-view and results. Competition is Saturday.
The method is pretty straightforward. I use a rub of my own concoction, though for competition it will be spicier than I use at home (My family are wimps). Mustard, rub, smoke with 50/50 apple/hickory, foil with apple juice/bourbon mixture, unfoil for an hour to firm. Serve naked with sauce on the side. I've always been lazy with storebought sauce. Might have to go out on a limb with this one. I will post q-view and results. Competition is Saturday.
