Competition BBQ Secrets

Archive for March 19th, 2009

Bill,

I want to thank you for compiling such an awesome book. You have a great sense of humor too. I have bought and read the e-book version and took a crack at some backyard “Q”. I decided to focus on spare ribs until I get it right. I have recently purchased one of the Char-Griller smokers from a local grocery store, HEB, and seasoned it. I cooked the ribs between 200 and 250 for 6 hours, trying to keep the range as tight as I could, but the ribs still came out under cooked. I had to throw them in the oven at 300 for another 45 min. I’m wondering if you could throw some light on what might have gone wrong. Your book, and many other articles I’ve read say that 180 to 220 is the ideal temp. I even purchased a better thermometer at an Outdoor store, a Brinkman, to replace the one that came with the smoker.

I apologize if I shouldn’t be contacting you with questions, but I thought I wouldn’t know if you’d answer if I don’t ask.

Thanks!
Neal
San Antonio, TX

Just one of the many rubs and sauce recipes you’ll find in “Competition BBQ Secrets”…

Rib Rub:
1 cup Granulated brown sugar
2 tsp white sugar
¼ tsp cayenne pepper
1 tbsp chili powder
1 tsp black pepper
2 tsp granulated garlic
1 tsp granulated onion
½ tsp nutmeg
½ tsp cinnamon
1 tsp Country Time Lemonade mix