Ribs 2...The Demise of Maple Syrup

Second rib practice went down and I learned some lessons.  Lesson 1 buy really good meat.  Lesson 2 practice consistency.  Lesson 3 watch the fire not the meat.  Lesson 4 not all of them can be winners.


 Pork Spare Ribs (Cut St. Louis Style) and Tips
Char-Griller Pro Duo
Time: 6hrs (cook) 9hrs (total)
Ambient Temp: 62F-64F
Cook Temp: 225F-250F
Wood: Apple (100%)
Charcoal: Briquettes (30%) Lump: (70%)
Practice (2nd)

With a 30 minute mistake of not watching the fire, my temperature reached 325F for 30 minutes.  This really ruined the cook in a competition sense...but the flavor turned out ok for the family. Instead of honey I used maple syrup and it completely killed my glaze and flavor profile. My wife really liked the crispiness of the bark...I guarantee the KCBS judges wouldn't have.  Lessons learned.

Next Topic...Where I am at.

Next Cook...Competition Chicken or Ketter's Brisket



Snow and Cold...

I apologize for not getting a post on a cook done last week.  The temperature outside was in the negatives and the snow was really just ice covered with a dusting, so I was not able to get my cooker out.  I plan on doing some more ribs in a couple of days if finances stay positive.  I really hope to get more support for my Colorado BBQ dreams...so if you are reading this, please leave comments on what you like, don't like, and what you want to see on this blog.  AND AS ALWAYS, please share and spread the blog around.  This is the beginning of a 2-3 year push to become a professional competitor and owner of a BBQ team and a BBQ sauce company.  Thank you all for your support.

       Up Next...Rib Cook (Hickory)