I still think competition ribs are overrated against backyard spares

Watched Myron Mixon win again at Memphis in May last month with a perfect box of baby backs. But give me a rack of spare ribs cooked low at 225 for 6 hours over that fussy trimmed stuff any day. Competition ribs taste like wet paper towels once the sauce hits em. Anyone else think the backyard style actually has more real pork flavor?

2 comments

2 Comments

benb2120d ago

The "wet paper towels" thing made me laugh because I know exactly what you mean. I tried competition style a few times and found myself missing that chewy bark you get from a full spare rib cooked low and slow. Last summer I did a rack of spares with just salt, pepper, and a light mustard slather, no sauce at all, at 225 for about 6 hours, and the pork flavor was way more forward compared to the sugary glazed ones I've had. Your mileage may vary on the time, but that backyard approach has always given me meat that actually tastes like pork.

the_kevin20d ago

Hell yeah, you're speaking my language. I did the same thing last weekend with a rack of spares and a simple rub, and that real pork taste blew away any of the fancy competition ribs I've tried.