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
Bill – quick question. I am a beginner and would like to purchase a smoker for my own personal use (not competition.) Are there any smokers that you recommend in the $200 (or thereabouts) range?
Thanks!
Jason
Your turn in boxes look great. The rib turn appears to not have the required six pieces.
I would hope that a judge is influnced by the garnish, however human nature does prevail despite of ourselves.
Hi Bill,
I love the simplicity and class of your turn-in-boxes. Very impressive.
One suggestion for BBQ recipes, try using a sugar substitute for diabetics (I was recently diagnosed a diabetic and need to change my recipes).
Keep up the good job. Love the updates
Rita
I would like to buy a not-too-expensive smoker that uses gas. I know that that is not considered good form, but I am not a purist. Can you suggest a good gas smoker?
Stuart
We took 5th overall and 2nd in brisket and 5th in pork. 12 in chicken and 13th in ribs. Congratulations to Jack’s Old South for winning grand.
Bill
Hi,
My name is Joel and I purchased a vertical smoker from Weston. I have
used it once but I have question about cooking time. I have been told
that on average you need to cook about 1 to 1.5 hours per pound of
meet. Is this the case when you have four racks with six pounds of
meet per rack? That would be 18 hours and at 225-250F that seems just
a bit long. Could somebody help me with this one?
Thanks,
Joel
We took 9th place overall in the Boss Hog KCBS contest in Waynesboro, GA last weekend. 6th in chicken. 2nd in pork. 11th in ribs. And a surprising 22nd in brisket. That brisket was by far the best brisket I have ever cooked. Even better than the two 2nd place finishes in brisket in Albany and Barnesville. We really thought is was a 1st place entry. Definitely top 10. 22nd? – Impossible. They say “we just got on a bad judging table”. I say… GET SOME NEW JUDGES!
Bill,
I just read your book and would like your opinion. How would you apply your technique on smoking brisket for a large party? Let’s say if you had to smoke 12 briskets.
One other question. If you had to use the aluminum foil method would you wrap it for the first cooking period of hours or cook it open first? I’d really appreciate your opinion on this.
Thanks……….EDWARD L
Hey Bill
Congrats on your victories.
When using the 3-1-1 method, is smoke used in the last hour? I’m in a “Best of Show” competition hear Sat. (any kind of food) and think a great rib can win.
CHEERS
Dan
McCormick, SC
PS I won two blue first place ribbons for my beer in a competition in Greenwood last Sat.