I did a couple of racks of competition style ribs and then fed them to our neighbors at the pool a few weeks ago. My competition rib process hasn't changed that much so I won't rehash it here.
|I start with thick Cheshire Heritage Pork St Louis-style trimmed pork spare ribs. They aren't cheap but I have had the best results with these.
|One thing that I love about my BGE Modular Nest is that I have so much space for work area, plenty of room for spreading out. But can we just call it a table? Once you add a side piece, it's a table, not a nest.
|My typical rib set up. You can do ribs on an Egg just fine with the standard ConvEGGtor/Plate Setter but the ends of the ribs stick out over openings and can burn. I prefer using a multi-tier set up like an Adjustable Rib using an 13" x 17" oval ceramic stone as the heat deflector. The rectangular-ish heat deflector protects the ends of long foods like whole brisket and ribs.
|I cook them until I get the color I want and then I switch to foiling.
|Foiling slows the color development, speeds up the cooking process, and creates a tender rib. for competition tenderness, that is about 2 hours 20 minutes foiled at 290°f. When I'm cooking non-competition ribs, sometimes I foil, sometimes I don't.
|Then it is just a matter of glazing the ribs and putting them back on for about 10 minutes. These 10 minutes set the glaze and give the ribs one last kiss of smoke.
|The two racks of ribs disappeared at our neighborhood pool so those "BBQ judges" liked 'em.