I need a rib coach for comp style spares

Jacked UP BBQ

Jacked UP BBQ

Babbling Farker
Joined
Jun 9, 2008
Messages
2,925
Reaction score
508
Points
0
Location
Forker...
:lol:please someone tell me something. I thought I produced the best ribs I could this weekend and obviously it was not good enough. Perfectly cooked, Nice glaze, nice ring, great flavor. But once again it could have been subjective to my taste. No over powering flavors, just damn good meat. Please help it is killing me, that I feel I am missing something.:icon_sick:arrow::grin:
 
I would recommend a I Smell Smoke!!! cooking class...
 
I would second that motion. Several teams that took the class this past June have improved their rib scores.
 
I tried about six months ago and they told me that they had no classes in the future, do you know where I can find that info. Thanks
 
Where are you located?

Edit: When you aren't at the strip club?
 
OC PIG ASSASSINS said:
I tried about six months ago and they told me that they had no classes in the future, do you know where I can find that info. Thanks
Click to expand...



Keep an eye on ISS website and also the BBQ Guru site, or you can ask YankeeBBQ to let you know when they get another class scheduled. He is a frequent visitor here.
 
Maybe you should stop it with all that stupid bookaky rubbin you do with your meat...

or maybe buy yourself an fec100.. then you can have it all figured out.. i am offering classes tonight with some ribs if you want to stop by.. got about 4 people going to be there...

hopefully it will be good enough for the dogs to eat!!

but stop on by.. anytime....

you know where!! :lol::lol::lol::lol:
 
I think Steve will owe me a cut... Or a lobstah.... :roll:
 
We don't have any classes scheduled right now. We'll probably do something in the spring.
 
Hey OC-

Why not post what you did and let people critique?

If you keep it simple with ribs you'll do good.
 
Dan - 3eyzbbq said:
Hey OC-

Why not post what you did and let people critique?

If you keep it simple with ribs you'll do good.
Click to expand...


Here it goes - St louis style ribs removed membrane and all the fat all over the top, they looked nice.

Rubbed with a light glaze of grey poupon and put a nice even coat of hen and hog, added some sea salt over top. Le them sit for about five hours.

Smoked them over apple, cherry, and hickory for four hours, spraying every 30 minutes with applejuice.

For the last hour we put a nice glaze of blues hog sauce over them, not to heavy, you were still able to see the beautiful bark.

With fifteen minutes left, we put a finishing glaze of blues hog and aj.

Sliced and served those thick juicy biothces and got horrible scores according to the flavor and look, they tasted awesome. Let me know what you guys think. Thanks
 
OC PIG ASSASSINS said:
Let me know what you guys think. Thanks
Click to expand...

I don't think I'll ever be comfortable giving advice but I think you are way to busy.

You have so much going on, I'd start from scratch and rebuild the recipe keeping it simple. You have 4 sauces and 3 woods? Plus an apple spray? Smoke with one wood then the other till you know what each is doing, not 3 @ a time.

Plus what's your cook time? Do you foil? When? Temps?
 
Thats Funny.. see and everyone got on you for that Dont worry my ribs sucked as my placing showed, but a judge gave me a 9/8/8.. I want to meet this judge and tell him he is clueless. MY RIBS STUNK. Sounds pretty good to me. How were your taste scores.
 
OC PIG ASSASSINS said:
rib scores from this weekend
779 865 777 876 766 889
Click to expand...

Looks like 4 of the six judges didn't think they were perfectly cooked. I'm not familiar with the rub you used so I can't comment on it. I'd avoid adding salt at the beginning of a cook especially 5 hours before going on the cooker. I think ribs can get a hammy texture if they are rubbed too early.
 
I am still trying to figure out the perfect cooked rib! There is a fine line between pull off and to tough. That's why I need someone to show me. I think our ribs are good and I have no idea what more I can do. Maybe FAB-P, ewwwwww did I say that!
 
YankeeBBQ said:
Looks like 4 of the six judges didn't think they were perfectly cooked. I'm not familiar with the rub you used so I can't comment on it. I'd avoid adding salt at the beginning of a cook especially 5 hours before going on the cooker. I think ribs can get a hammy texture if they are rubbed too early.
Click to expand...

I agree. I am not even sure if you use the proper rub, that you need to add additional salt anyway. I am always fearful of the hammy or salt lick that ribs can become.
 
You must log in or register to reply here.

Similar threads

cayenne
Can someone coach me on Carolina style vinegar/mustard bbq sauces?
2
Replies
24
Views
2K
cayenne
cayenne
S
Vlad's last meal
Replies
5
Views
202
Smoked&Baked
S
snadamo
Well, I pharked up a brisket
2
Replies
24
Views
3K
ssv3
ssv3
B
Prime filet-a short story
Replies
9
Views
487
HogGrog
HogGrog
G
A couple little butts and 2 nice racks
Replies
8
Views
2K
Big George's BBQ
Big George's BBQ
Back
Top