Hello Dr. BBQ:
I currently have your book for BBQ and love it. I currently live in Texas and have started cooking in Texas competitions which are way different than KCBS competitions. Do you have any suggestions on a book to give me guidelines on how to cook in Texas competitions? I am struggling with ribs in Texas and need some help.
Try Legends of Texas Barbecue, by Robb Walsh. I can tell you that the ribs at a Texas cookoff will typically be eaten with a knife and fork so they need to be tender. The other thing is they do a few rounds of judging with the same box of food so the final round can be an hour after you turn them in. This is the same for everyone so I guess it’s fair, but you might be surprised how different your ribs (or anything else) taste an hour later. Next time you cook some at home, put them in a styro box like the turn in and let them sit. Try them after 20 minutes, then after 40 minutes and again after an hour. Also be sure to try them using a plastic knife and fork because that’s what the judges will be doing.