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That one guy at the Memphis BBQ Fest who tried to tell me my ribs were wrong
I was at the Memphis BBQ Fest last May, just minding my own business smoking some spare ribs on my offset, and this older fella walks up and starts telling me I'm cooking them too hot at 275. He said I should be at 225 for at least 6 hours or they'd be tough. I told him I've done 275 for 4 hours for 10 years and they come out perfect every time, and he just walked off shaking his head. Has anyone else had some random stranger try to tell you how to do your cook at a competition or festival?
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luna5194d ago
Cook them too hot at 275" - that guy was probably the same kind of person who thinks there's only one right way to do anything. I get that standard low-and-slow is the gospel around here, but you know what? Your ribs, your smoker, your rules. If they're coming out perfect at 275 for 4 hours, then that's just facts. People get weirdly gatekeepy about temps like it's some sacred number or something.
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jade34d ago
Oh for real @luna519, preach. I swear half the barbecue arguments online are just people trying to flex their "knowledge" instead of letting folks enjoy their food. Like yeah, traditional low and slow works great, but a hot and fast cook can still nail that tender bite and good bark if you know what you're doing. I've done ribs at 300 before when I was short on time and they turned out just as good as any 6 hour batch. The real test is how they taste, not what temp your smoker was at. People need to chill out and let everyone cook their own way.
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