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Vent: the judge at the Benson NC contest told me my ribs were too clean off the bone
I drove 4 hours to a small backyard contest in Benson NC back in April and turned in what I figured was my best rack yet. The judge walked by after scoring and said if the meat falls off in one pull, you cooked it for you, not for the box, so I stopped wrapping at the 2 hour mark and started checking bite through with a toothpick instead. How do you all test for that perfect bite without wrecking the bark?
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