Re:First test run.

[Chad Hayden]

Typically, in a contest, I cook on a backwoods smoker. When I “WAS” a good rib cook, I cooked at 275 3/1.. 3 hours unwrapped, 1 hour wrapped.. I find since I don’t cook in a moist environment in the egg, as compared to the BWS, I was shooting for a lower temp to keep the sugars in the rub from burning.. (which happened to me last weekend)… I personally don’t like to foil longer than 1 hour. But I do like it to be the last thing i do, since the sugars added in the foil, i don’t want to burn by re-setting on the smoker. maybe 4/1, and put back on the cooker if I feel I have to.. I should add, that I have to be extremely careful in my techniques and recipe to ensure that my ribs look awesome when presented. I know some of the best ribs I’ve ever ate have been pretty dark, but don’t score well on appearance.

I’ve only cooked ribs on the egg twice and this is my 3rd time.. all in the past 3 weeks. The contest is Run for the Ribs, and the rib cookoff invitational, there is 10 of us.. Me, Mike Davis, Chris Lilly, Mike Wozniak, and some other good rib cooks.. I got my work cut out for me. (Moonswiners is my team name)

I hope it’s ok to talk about BBQ on a dry aging forum. If I shouldn’t you can always e-mail.