Alright here we go...
Couple buddies and I entered our first competition coming up next weekend. This weekend I am going to do a final run through. I am responsible for ribs and pork.
What kind of ribs do judges typically like better? Baby back, or st. louis?
How tender to cook them? Fall off the bone of leave a little bite so they have to pull them off the bone?
I know they typically like them wet over dry but how wet? Dripping or more of a glaze?
Now for the pork...
Whats everyones favorite cut?
Bone in or bone out?
Cover after while or cook uncovered whole time?
Which way to serve? Chopped, pulled or both?
Whats everyone favorite iternal temp on pork? 190 or more like 200-205?
Favorite wood? I typically use apple but someone told me to try pecan?
Its a KCBS sanctioned event. Is it pretty straight forward or are there any little things to look be aware of? Any supplies that we will need that we might not think of? We have canopy, tables, tents, fans, cooking supplies, meat etc. Just any little things that may make things easier?
I think chicken is by far out weakest area because neither one of use has really cooked it except couple weeks ago and it was awful in my opinion.
thanks for the help