Competition Ribs

[Mike in Roseville]

Thanks guys!

@Rub:

Since you have cooked a million racks of ribs, I wanted to ask you: have you noticed differences in cooking regular commercial pork spares compared to heritage pork spares?

I ask because I am noticing more disintegration/blowouts on the backside of IBP pork I'm using (prior to the wrapping). I know some bone-side disintegration is good (especially toward the end of the cook), but I feel like I have to pull it out of the foil early to keep the bones from popping out.

Any insight?

I was sponsored by Compart Duroc for a while and I can't say I recall any difference. Try wrapping maybe 15-30 minutes earlier before they start breaking down. When you wrap leave the ends of the foil open but turned up like a boat. That will buy you some extra wrap time without blowouts.

Thanks Rub...

I'll give it a try this weekend.