Ran into this video on cooking ribs and thought that some of you rib cookers might be interested in hearing from a Championship Team on how they cook it.

Here's the link...

http://www.youtube.com/watch?v=TwiTjWBgUy8

Bluesin

Yippie! That was a very nice afterwork video! I thoroughly enjoyed viewing it! My favorite part was when picking up the rack and "pulling" the bones apart, it pulled easily, yet did not "fall cleanly" off the bone - pretty much exactly how YOU described good competition ribs a couple of weeks ago in our thread on this subject! Guess you know a thing or two on this subject!

Apple cider - I've got to give that a whirl next!

Thanks for a most entertaining ten minutes to culminate my "hot and sticky" afternoon installing copper metal tiles behind a customers Wolf behometh stove!

Mike

I also really enjoyed it.

A few things I picked up that I thought they did different from the norm...

Layer the rub vs mixing every ingredient...
Get the rub on the edges...
Not phyically rubbing the rub on. I actually had to stop doing that on mine, but remember my rub is over a layer of butter...
Pretty much putting the ribs right on the smoker (after the few minutes of letting the moisture go to the surface) vs leaving the rub on for several hours or even days.

Thanks for posting

Yea, I liked his description of the rub/spices and the process of blending. I also liked the idea of sealing with brown sugar, however I'm not that much into sweet ribs myself, I mix in a bit of brown sugar when ever I make a rub. When he said he likes layers of flavor, I tend to go for hints of a particular flavor here and there with nothing overpowering, but I think I will try that the next time I make some, especially on some beef ribs...

Bluesin

Uh oh! Don't like sweet? Hmmmmmm, someday you will mix in my Mirin, brown sugar, molasses, honey, granulated sugar, corn syrup and Hershey's Dark Morsels, and then you will know what REAL ribs are all about! Now that's a MOP!!

Mike

Yes but the question is with all of that on them would I be able to tell the difference between them and pigs feet blindfolded???

:>)

Bluesin