I cooked some St. Louis spare ribs in a competition against some friends. Everyone had different kinds of smokers. I noticed that my finished ribs showed a lot more bone at the end of the rib compared to what everyone else’s results. I wonder if anyone has any thoughts on why this happened to mine and not theirs. Most everyone cooked theirs a lot longer than mine but the same temp (225). They cooked for 5-6 hours and I was 4 hours.
Mine were awesome so I am not worried about the taste or timing, I just thought I might want it a little prettier for the judges next year
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