But smoking ribs is serious business!
Most definitely!
The only reason I was 'downgraded' to an 8.5 is that some of the outter pieces were a tad drier. The judges..ah family...get a sampling of different ribs before rendering their score.
The best pieces came from the middle of each half rack and were darn near perfect, imho.
This batch I used what is called the 3-2-1 method: 3hrs of smoke, 2hrs in foil w/some liquid, 1hr w/ bbq sauce. All at 225F
Some call the foil step of getting moisture back in the ribs "The Texas Crutch", but it does work and most all competition bbq'ers use it.