Hey! When you say they are not for competition and were like butter, do you mean they were a tad over? Judges like a little more chew? Every time I think I cook fantastic ribs at comps and they leave that bite mark, I always get "overcooked" comments lol Thank you!
Yeah that’s exactly what I meant. Tenderness on ribs will kinda shift through the season sometimes in the spring and fall you can get away with a more tender rib but in the summer they seem to want one that has a little more snap to it if that makes sense.
I was wondering when this video was coming after the spare vs baby back topic at that last competition. I’m like you and love the spare ribs better but I know why restaurants use baby backs and it’s because they are less effort and way more efficient when you have a whole kitchen to run.
Great video. Would you please talk about temp settings, times, etc. for those of us that are clueless about this? Thanks a bunch!
I’m sorry I probably missed it if you said it, but at what temp did you cook them at on your acorn
Cool video and comparison! I've been cooking more baby backs lately.
When are you going to have affiliate links for Kosmos rubs? :) Great video Steve!
I prefer the St. Louis style, more meat, less mess, just a better presentation.
I'm sure if u r the one cooking them , they both would be fantastic !!! 💪🏆🎻😁
Lol thanks buddy
Hey! When you say they are not for competition and were like butter, do you mean they were a tad over? Judges like a little more chew?
Every time I think I cook fantastic ribs at comps and they leave that bite mark, I always get "overcooked" comments lol
Thank you!
Yeah that’s exactly what I meant. Tenderness on ribs will kinda shift through the season sometimes in the spring and fall you can get away with a more tender rib but in the summer they seem to want one that has a little more snap to it if that makes sense.
@@Cookoutcoach we will see if that holds true for October lol. Keystone!
Cant go wrong with either. I love ribs period. 😋
I was wondering when this video was coming after the spare vs baby back topic at that last competition.
I’m like you and love the spare ribs better but I know why restaurants use baby backs and it’s because they are less effort and way more efficient when you have a whole kitchen to run.
Yeah with baby backs they don’t have to worry about rendering that fat, because if they don’t do that well it’s not gonna be great lol