So I have been trying to perfect ribs for a while. I am always on the lookout for new techniques or tools to make the perfect competition rib. Well I went back to basics and scored with an amazing rib. The key was a nice rub and a finely tuned barbecue smoker. The final ribs were perfectly cooked with a nice flavor. FYI – Fall off the bone ribs are not perfectly cooked ribs. You want a rib that has a good bite but gives away from the bone cleanly. When you bite into the rib, you should be left with a half moon bite mark. You don’t want all of the meat to fall off. If the meat falls off, the rib is overcooked.
I served these up Memorial Day Weekend to Dana and her friend Kristy. Needless to say, they did not last long.