Survival Blog founder James Rawles calls them the golden horde: Because of the urbanization of the U. I foresee that there will be an almost unstoppable chain of events: The number one threat that I concentrate on.
Find a full video tutorial for these ribs below. Sean and I came from two different worlds of Smoked Ribs. I used to like them finger-licking juicy, fall-off-the-bone tender and drowning in sauce. He liked them dry no sauce. See, barbecue competition judges are trained to look for specific things when they judge ribs.
Dry ribs photo above are not advised. You are cooking for the judges, not for yourself. We cooked both styles for the pictures, so you can see the difference. I wish you could taste them too! Just think if I could transport a couple ribs to you while you read this post?
How cool would that be?! Competition Style Ribs In a competition you are packing as much look, flavor, and texture into one bite for a judge. In the end, it really comes down to flavor and texture.
What is it you like? And how do you make it taste that way. The easiest way to get to that flavor and texture is to understand what is often called the method of rib cooking.
The Cut Spare ribs or baby back? I find the method to work really well on spare ribs. Louis cut spare rib will tend to be flatter than baby backs as they come from the belly area of the pig versus just off the spine. They are flat and more uniform in cut this is also important for appearance, so that the submitted ribs all look uniform.
The Rub When cooking ribs, the key when using the method is to lock down that flavor during those first 3 hours. A rub that has sugar in it will really help in creating that color and bark that is the first taste factor when you bite into the ribs, but that also tends to be sweet.
Some folks will add mustard as well as an adhesive for the rub. I like the acidity for pork and find it really renders out with some great flavor. Temperature I love a slow and low style of cooking. I cook between — degrees Fahrenheit. I like using a leave-in thermometer to monitor the temps of both the meat and the temperature of the smoker, such as the Smoke Unit by Thermoworks.
It has a remote unit so you can monitor the temps from afar without having to open and close the lid. Moisture I always cook with a water pan. The added moisture to the cooking chamber really helps with color on the ribs in my opinion and keeping the texture moist.
Now on to the cooking method. Meat should be laid bone side down. During the three timeframe I also like to keep adding moisture to the pork with a spritz. A spritz is simply a spray bottle with liquid.
Start spritzing after the first 90 minutes. Moisture helps that smoke influence stick to the meat. And with the sugar, helps with the caramelization.Party Discipline and Pork-Barrel Politics by Gene M.
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