I am needing some advice on my teams competition ribs. We do good in chicken, pork, and brisket. But our ribs always seem to be losing steam. We use St. Louis style ribs, pull the membrane off, then put olive oil as base and rub on. We place in cooler and put on smoker cold. We then smoke at 250 for about 3 hours and then wrap with honey powder, agave syrup, butter, and tiger sauce. We leave it wrapped for 1 hour and then remove and grill with a pepper jelly, apricot jelly, apple jelly and rib candy sauce at the end for glaze. Right before plating we use the jelly glaze again.
They are really sweet and pull gently off the bone lightly. I just don't know why they don't score high. This weekend we came in 28th out of 35 on ribs. Had good color, tenderness, and were spot on in our opinion. Any advice would be helpful. Thanks.
They are really sweet and pull gently off the bone lightly. I just don't know why they don't score high. This weekend we came in 28th out of 35 on ribs. Had good color, tenderness, and were spot on in our opinion. Any advice would be helpful. Thanks.