Since it's really slow around here with Smokin' on his walk about. I thought I'd give you something to look at,1st place ribs.
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Cal! Congratulations! Details, details!
Wowser Cal, those look wonderful, congrat's. Thanks for getting things moving with your ribs.
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Nice!!!
Looks like a 180 to me.
Thanks gentlemen, they scored well, an appearance point away from a perfect score, 60 team contest. What is different and I thought would cause some comments...they were enhanced ribs. 
As far as some recipe, I'll let RibDog share that if he wants. I know I've said thanks to him before, but thanks again John.
The Smithfield ribs are 8% enhanced, it seems that the meat won't pull back quite as nice and expose the end of the bones, but they do produce a juicy rib.
As far as some recipe, I'll let RibDog share that if he wants. I know I've said thanks to him before, but thanks again John.
The Smithfield ribs are 8% enhanced, it seems that the meat won't pull back quite as nice and expose the end of the bones, but they do produce a juicy rib.
Go Cal!
I have used both Kroger (12%) and Smithfield (8%) enhanced ribs. While I agree they turn out moist, I have found the flavor to be lacking compared to non-enhanced pork, and I really object to paying meat prices for salt water. Just my opinion.
Still, Cal parlayed them into a win! Great technique and a great-looking product!
Still, Cal parlayed them into a win! Great technique and a great-looking product!
Neat
Someone took an appearance point away from those? You have to be kidding!!!
Congratulations Cal. Those ribs are perfection. I'm sure taste matches the view.
You should enlarge that picture, frame it and hang it in the family room.
You should enlarge that picture, frame it and hang it in the family room.
I don't want to compete against you! 
CONGRATS!
CONGRATS!
Nice looking bones! Congrats!
quote:Originally posted by Jay1924:
I have used both Kroger (12%) and Smithfield (8%) enhanced ribs. While I agree they turn out moist, I have found the flavor to be lacking compared to non-enhanced pork, and I really object to paying meat prices for salt water. Just my opinion.
Still, Cal parlayed them into a win! Great technique and a great-looking product!
They have up to 2% phosphates injected in them. I think we all can agree that it's not uncommon for brisket/pork cooks to use a commercial injection on those meats. It's even becoming more common to see comp cooks inject ribs with those injections. This just seems a little easier.
1st, 2nd, 5th, 10th place calls in 4 comps with these ribs. the nice thing is they are easily available at WalMart.
Looks amazing! I'll add it to my list and try to cook it when I'm not on my diet. I found some good ideas on Fine-health site so maybe there's someone looking for a diet plan.