#competition

Championship-level baby back ribs using 3-2-1 method. Prep: Remove membrane, apply mustard binder, coat with sweet rub. Cook: 3 hours unwrapped at 225°F with cherry wood smoke. Wrap: 2 hours in foil with brown sugar, butter, honey (tenderizing phase). Finish: 1 hour unwrapped, apply glaze every 15 minutes. Test doneness: bend test (cracks but doesn't break), toothpick test (slides through easily). Judge criteria: appearance, tenderness, taste. Perfect bark development without over-smoking.