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Friscoag
01-28-2013, 11:04 AM
I have a stupid question.

I prefer to cook my ribs in half slabs. I tend to get a better result and can get them done a little faster.

Any rules against cutting my slabs in half pre-cook, after inspection with IBCA rules?

JS-TX
01-28-2013, 12:38 PM
Nope, you are free to cut them in half.

thillin
01-28-2013, 05:10 PM
Nope. Are you cooking Irving next month?

Friscoag
01-28-2013, 07:36 PM
No, I'm doing one the week before. I'm kinda thinking about it, but 2 weeks in a row is tough. I might would come out tho, need any help? I'm all up for learning.

thillin
01-29-2013, 06:55 AM
George West or Round Rock?

Stop on by. We like the Irving cook since there is electricity, real restrooms, they provide breakfast and usually have a good turnout. Especially since Italy was cancelled.

bruno994
01-29-2013, 10:29 AM
I don't see why not, but seems to me you would be losing those premium, uniform, middle of the rack ribs used primarily for turn ins.

Swamp Donkeyz BBQ
01-29-2013, 12:16 PM
+1^^^

QTEX
01-29-2013, 08:22 PM
yes its ok, I usually trim 2 or 3 off each end ( to fit my upright) on mine, both ends usually no good for turn in so I cook them at home for practice.

chromesporty
01-30-2013, 12:18 PM
I don't see why not, but seems to me you would be losing those premium, uniform, middle of the rack ribs used primarily for turn ins.

my thoughts as well!

RangerJ
01-30-2013, 02:04 PM
Not sure why your needing to get them "done faster" in IBCA? Typically, plenty of time.

That being said, I think all my competitiors in IBCA should cut their slabs in half....

bruno994
01-30-2013, 03:26 PM
Not sure why your needing to get them "done faster" in IBCA? Typically, plenty of time.

That being said, I think all my competitiors in IBCA should cut their slabs in half....
I bet you do...

RangerJ
01-30-2013, 04:37 PM
I bet you do...

don't wager too much, I really could care less how they do it.

Friscoag
01-30-2013, 08:09 PM
I don't have a bigger cooker yet. Bout to order the g2 party, but right now I'm doing contests on 2 eggs, sometimes I can get a 3rd, but depending on the comp, timing can be an issue. I'm new to all this, I don't claim to be a professional. I just enjoy the hell out of it.

thillin
01-30-2013, 10:01 PM
I don't have a bigger cooker yet. Bout to order the g2 party, but right now I'm doing contests on 2 eggs, sometimes I can get a 3rd, but depending on the comp, timing can be an issue. I'm new to all this, I don't claim to be a professional. I just enjoy the hell out of it.

Cook your brisket early and hold in a cambro or cooler at least in time to put the chicken on. Cook ribs on the other egg.

Friscoag
01-31-2013, 06:54 AM
That's what I do but my last one involved pulled pork and cooks choice on Saturday, so even with 3 eggs and my adjustable rig it got a little hectic.

GMDGeek
02-01-2013, 12:07 AM
George West or Round Rock?

Stop on by. We like the Irving cook since there is electricity, real restrooms, they provide breakfast and usually have a good turnout. Especially since Italy was cancelled.

When is the Round Rock one?