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