Hot take: Harry Soo's competition style ribs aren't all that

I swear I'm the only one who thinks his super soft, fall-off-the-bone ribs are overrated. I tried his exact method from his YouTube series back in August, used a WSM 18 at 275, and the texture was just mushy. Real competition ribs should have a clean bite mark with a slight tug, not dissolve like pulled pork. Anyone else think the whole 'ribs so tender they bend sideways' thing is a gimmick?

2 comments

2 Comments

xena_williams27d ago

Ribs so tender they bend sideways" man that reminds me of that time I overcooked a rack so bad it flopped right off the tongs and my neighbor's dog ate it off the deck before I could grab it.

campbell.nora27d ago

Oh man, I feel your pain! I did that once with a pork shoulder that just disintegrated when I tried to flip it, and my golden retriever had a field day with the chunks that flew everywhere. It was supposed to be for a big family dinner but ended up being a dog buffet on the back porch.