Practice Rib Run


 
Kelly C

Kelly C

TVWBB Pro
Yesterday was my last chance to practice my ribs before the next BBQ Comp next weekend in Shawnee Kansas in a field of about 85 teams. I was pleased with appearance and taste but not thrilled with tenderness. I did not inject them and maybe should have. Any suggestions to get them tender?
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Very nice color.
To get them competition tender, wrap them longer if you did wrap and if not, wrap them in apple juice, brown sugar, honey and Parkay.
 
Scott Fischer said:
Very nice color.
To get them competition tender, wrap them longer if you did wrap and if not, wrap them in apple juice, brown sugar, honey and Parkay.
Click to expand...
I wrapped them meat side down over a bed of pads of real butter, brown sugar and honey for 1.5 hours at 260 degrees after 2.5 hours unwrapped.
 
I've heard the oil based Parkay might produce a more glossy look to the ribs...

Kelly.... Once bitten, what did the rib bone look like ? Dry, Wet ?
 
The angle of my bite pics is not good and do not remember. When unwrapping them does anyone recommend leaving them in the aluminum foil with the liquid or remove the foil to have the underside cook more?
 
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