Puff and I are doing a Rib Cook-Off tomorrow sponsored by our county Sheriffs Dept, they are providing 4 racks of spares (brisket bone-off); check-in/set up time is 9am, cooking can begin anytime after teams have set up and received their ribs. Turn in time for judging is 4pm.
With set up, rib trimming and prep, I'm hoping to have them on my WSM's by 10:30 at the latest, which still only gives me about 5 hours to cook. I'll probably have to cook at a higher temp and use some foil for a period.
If I cook them at 275 for 3 hours, foil for 3/4 to 1 hour, then sauce and back on the cooker for an hour, do you think they'll be OK? Or do you have any suggestions for an alternate temp/time line.
Thanks much for the help.
With set up, rib trimming and prep, I'm hoping to have them on my WSM's by 10:30 at the latest, which still only gives me about 5 hours to cook. I'll probably have to cook at a higher temp and use some foil for a period.
If I cook them at 275 for 3 hours, foil for 3/4 to 1 hour, then sauce and back on the cooker for an hour, do you think they'll be OK? Or do you have any suggestions for an alternate temp/time line.
Thanks much for the help.