cook time practice

[wood_is_good]

Well today was my day to start working on my ribs and perfecting my cooking times. My goal was to be done in under 6 hours. I used the 3-2-1 method for the first time.

I'm trying to predict with certainty how long a cook should take. Usually I don't care I just tell the family they'll be done, when they're done. But reading about competitions and turn in times, there is little room to spare when it's time to turn in. I am working towards going to my first competition in May of next year if all goes well.

I eneded up finishing early with 15 minutes to spare. I'll keep practicing until I'm confident. ...................... and now for the food porn

http://img.photobucket.com/albums/v465/19suburban96/bbq/DSC00575.jpg

http://img.photobucket.com/albums/v465/19suburban96/bbq/DSC00576.jpg

http://img.photobucket.com/albums/v465/19suburban96/bbq/DSC00577.jpg

http://img.photobucket.com/albums/v465/19suburban96/bbq/DSC00578.jpg

As you can see, I only foiled one rack of baby backs and the full rack of spares on the top rack. I decided to do it that way to see if the taste was different between the two and I have to say the taste was close but the foiled ribs were more tender. They literally pulled right off the bone.

[Bowhnter2]

They look great

[Paul Taylor]

Hey Wood, you are off to an excellent start. Keep up the good work & practice.:D

Paul Taylor

[david brace]

Looks great and tasty, Wood...

gimme some :D

DB

[gordo]

The idea of practice your cook times are a good thing..and will help..

Ive found its alot easier to slow down the cooking process...rather
than trying to speed it up...:D

if you know how long it takes to get each item
the way you want it to turn out...take the turn in time and count backwards
to find out when you should throw it in the pit...I usually allow 1 hour slack time, just to be sure...

[serialgriller]

i totally agree with gordo. you always want to leave yourself a little cushion, particularly at cook-offs.