- Joined
- Jan 11, 2011
- Location
- Lawrenceville, GA
They aren't overdone......they are tight. I have enough trophies to know what good comp ribs are and I say that with the utmost humility and just so no one thinks this is a novice who needs to practice more.
I don't want to switch ribs because so many guys cook these that I shouldn't be having this trouble but I'm running out of patience.
Cookers arent the problem I have used 4 different kinds and styles and temps from 225-300 with no change from any of those variables.
Then to truly help I think additional close up pictures of the fronts and backs of the trophies are needed to confirm your statements made :becky:.