After removing the membrane for the slabs, I cut off the sternum bone and rib tips leaving a nice rectangular slab of ribs. I rubbed the ribs and tips with Conecuh pork rub MBH bought be and then cut the slabs in half.
|Trimmed and ready for some rub.|
I set the egg up for indirect cooking at 225º and used soaked apple wood chips for smoke. I place the halved slabs on the lambda rack and employed the 3-1-1 cooking method as I have previously. I employed the same method for the rib tips. After the ribs and tips were done cooking I let them rest for an hour and a half before cutting into more manageable groupings for serving.
|I don't know why but it will only let me post the meat tower pic this way. (weak)|
|Though it is not easy to see here, the ribs had a pretty decent smoke ring.|
I might throw in a wood chunk next time to get an even more well-defined smoke ring.
|I added a little Williamson Bros BBQ sauce and enjoyed some baked beans.|
Next attempt at competition ribs will require a bit more of a challenge. One of the presentation techniques used is to ensure the entire slab of ribs is intact. This means I will have to lose the safety net of the lambda rack and halved slabs for the full slab flipping method. Look forward to a post on this in the near future. In all, the ribs were very good. The tips were excellent as well and some favored them over the ribs. Maybe one day I will be good enough to enter a BBQ competition...one day.