I just signed up for my first rib competition. It is a small town competition so it is not a huge deal. Actually, I went to ask what kind of ribs we were getting to cook and they told me they were St. Louis style baby backs. I questioned this of course and was shown a trimmed rack of spareribs. Fine with me as I cook spares more anyway, but it was kinda funny. Obviously. I have my own cooking methods, rubs and such. I was hoping to get some incite on supplies and equipment I might need. We have to serve the public and the judges at our stations so there are no boxes to prepare.
Thanks!
Bigfish
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Thanks!
Bigfish
Sent from my SCH-I545 using Tapatalk 2
