I decided to do three 3lb Sams IPB babyback ribs(I consider loinbacks). My buddy who has become a paid lab rat, that is he pays for his. He was coming over to help called and said our friend and friends Dad wanted to stop by for a drink and to play some cards.Now a couple of weeks ago I would have said no, but I'm feeling better about what I'm producing so yes it was.
By the time they got here I had already put the ribs in my cs020 on 250* turned at 3 hr mark, rotated my racks and painted the top with a glazed found here by EZ Goin, which he got from Fast Eddy. I had opened 45 min later and painted again.
Now I was just opening for third time and glazed again when his dad remarked that there was only a little bit of pull back. I could tell he doubted my cooking approach. He then told me he only eats his bare with no sauce.Why did Smokin' pop into my mind?oh well!
I took them out at the 5hr mark after doing TOOTHPICK TEST. My friend helped wrap and double foil, put in warm cooler.
We played cards, a couple OJ and vodka. I got the story how they had local rib contest with friends and I was welcomed to particapate. They always won!!! Now I just had to find out how I stacked up with my glazed ribs so I opened some up after 20 min rest. I cut with a knife between every rib and no tearoff, I felt good.
After they tasted they claimed I could cook ribs in the next contest for THEM. Thanks to this forum and CS I was thrusted into local greatness.
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