Competition BBQ Secrets

Tips and tricks on how to slow smoke competition quality BBQ ribs, chicken, butts, and brisket.

Questions about ribs

Few Questions About Ribs:

1. What time do you start your ribs?
2. Do you let your rub sit overnight or do you add it right before cooking?
3. In your book you don’t mention adding brown sugar and honey during foiling but in a post I read of yours you mention it. Which one do you do?
How can I become a member of your blog?

Thanks for your time!
Terrance

Comments

  1. 29 May 8:19 am

    Terrance:

    Oh, about 7:00 am for a 12:30 turn in. Don’t apply your rub too early
    especially if it has a lot of salt in it because the salt will dry your meat
    out. Maybe 1-2 hours before smoking. Lately, the judges seem to like sweet stuff, so that’s what we give them – during foiling, a layer of brown sugar, honey and squeeze margarine on both sides – meat side down.

    About the blog… just send me your questions via email and I’ll post them
    to the blog. I stopped allowing subscribers because of hackers. Everyone can view the blog anytime without registering at http://www.bbq-book.com/blog

    Thanks,
    Bill

Add A Comment

You must be logged in to post a comment.