S
slat
Guest
I know most of us use the 3-2-1 method for ribs at home so we have fall off the bone ribs. What do you guys that compete do? Any method or trick you use to get the ribs KCBS style?
Thanks
Thanks
slat said:I know most of us use the 3-2-1 method for ribs at home so we have fall off the bone ribs. What do you guys that compete do? Any method or trick you use to get the ribs KCBS style?
Thanks
kcpellethead said:Oh, and consider sweetening your ribs up for competition. The ribs I submit for competition I would never serve my friends and family. "Eaters" are completely different than my competition stuff.
Rod
YankeeBBQ said:Mmmm Mmmmmm Mmmmmmmmm Candy on a bone
slat said:I know most of us use the 3-2-1 method for ribs at home so we have fall off the bone ribs. What do you guys that compete do? Any method or trick you use to get the ribs KCBS style?
Thanks
kcpellethead said:Like your's are any different? I've cooked with you my friend, I know your secrets. Oh, and I put as much chicken in my box as I can. Sometimes I get 8, sometimes only 6. Neither way is working for me. I don't think it's the quantity that counts . . . .
Rod
YankeeBBQ wrote:
I'm thinking of cooking whole chickens this weekend. Need to practice for the big one anyway and I figure I can't do any worse than I do with the thighs.
You could do worse... In fact, I'm willing to give you lessons so yours can suck as bad as ours!YankeeBBQ said:I didn't say it was a bad thing. I'm thinking of cooking whole chickens this weekend. Need to practice for the big one anyway and I figure I can't do any worse than I do with the thighs. Know what I mean ?
G$ said:Take my limited experience with a large grain of sea salt, but ....
We actually did basically do a 3-2-1 in our last comp, and made 2nd in ribs, in a small (<20) informal field. (It was probably closer to 3-2- and then .5 back in smoke)
Here is why i think you(we) can do it:
a) we are talking trimmed spares, not babybacks
b) we run the pit pretty low (220ish)
c) the ribs will set up a little, as long as they are not falling of the bone as you cut and box them. Make sure your knife will cut, and not tear, the ribs.
d) most importantly, you are probably cooking SEVERAL (at least) racks and turning in six(ish) wopping ribs. Your ribs will probably come from the middle of one of those racks, and will be less "falling off the bone" than end ribs from the same rack. You will also be able to choose from among several racks to find the ones that are done 'just right', and since they will not all cook up the same, this should provide some variety in doneness to select from.
Again, just my opinion, what do I know?
YankeeBBQ said:I didn't say it was a bad thing. I'm thinking of cooking whole chickens this weekend. Need to practice for the big one anyway and I figure I can't do any worse than I do with the thighs. Know what I mean ?
smokincracker said:It sounds like your on the money to me!
Thats how I cooked these.
They took first place.
j3nks73 said:Why not make them falling off the bone tender?
I guess anyone can cook ribs until they fall apart but it takes some skill to get them tender but not falling off the bone.