I've heard that there is a process called Rib Compression? Which is where, when its time to wrap your ribs, you wrap 2 or 3 racks of ribs in the same bundle? I've been Q'ing for a long time but know nothing us this. I compete in the circuit and would like any info or feed back on this. Thanks, The Outdoor Guy
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Rib Compression - I Think
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I've done it before and can't say I noticed a difference.....didnt call it "rib compression" though....more like: "crap I don't have much foil left"
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I've heard someone talk about that before, maybe Harry Soo, maybe one of our other vide interviews. Don't know much myself though since I don't compete and I don't wrap ribs anymore, so I wouldn't know know anything other than speculation and that won't be of much help to you.
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Well, as an engineer I can tell you that wrapping 2 or 3 slabs of ribs together won't provide any pressure to "compress" anything. What it WILL do is make a slab of ribs into a thicker hunk of meat, which will then take longer to cook and reach the desired internal temperature. The ribs on the middle of the bundle won't reach temp as fast as the ones on the outside of the bundle, and I think it will make for inconsistency in the slabs of ribs due to time/temp differences the bundled slabs experience.
While it would be an interesting experiment, I don't think I would do it, as I want each slab of ribs to come out consistently the same.
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Hello Mr Outdoor Guy. I think you just might of been doing a little "rib compression" in that there picture of you with them Hooters girls!
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I'll do a "squish" on both ends to make the meat hump up in the middle between bones. Could be compression???
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