![]() These ribs are near the belly of the pig and have much less meat than baby back ribs, but have more fat marbling which contributes to a more tender texture of meat. If you want something fatter and more tender, choose the St. The best ribs to smoke depend on your personal preference and here’s how to choose. After visiting many BBQ restaurants in Austin, Charleston, and other southern cities, I’ve found that there are also other differences in the presentation of the ribs too. Sometimes instead of 3 hours of smoking, it’s around 2 hours depending on the type of meat. The timing is also different from the 3-2-1 method because it’s based on the temperature of the meat at the start of cooking. Meat isn’t falling off the bone from picking it up, but when you bite into the rib, the meat should come off cleanly from the bone while keeping its form. ![]() A nice caramelized bark on top of the ribs from the sugar cooking down, so when you bite into the rib it has a slight chew but is still tender. ![]() A few things desired in competition ribs are: What are competition ribs?Ĭompetition ribs are different from the 3-2-1 method because, for one, fall-off-the-bone tender meat is not some objective measure, and there’s such thing as taking it too far. However, many smoker professionals like to counteract that you don’t necessarily want the meat to fall off the bone especially for competition ribs. Many like to contend that this is the best way to smoke ribs because it often gives you fall off the bone tender meat.
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