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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 05-23-2011, 03:17 PM   #1
wormdrink67
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Default Competition Ribs

Continuously getting my @ss handed to me in ribs at kcbs comps. Anyone willing to offer advice on what they're using that's doing well I'd greatly appreciate it. 3 comps and haven't scored over 155, don't have the slightest clue as to what I'm doing wrong. Appearance scores are good, taste is what's hurting me and as with any kcbs comp, when your taste is suffering, the tenderness scores are down also. I'm using a variation of the 3-1-1 method at 230 degrees on a backwoods party. Tried a couple different rubs, couple different sauces, can't hit the magic numbers with any of them. Again, I'd really appreciate any help you guys can offer. Thanks.
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Unread 05-23-2011, 03:20 PM   #2
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slabs.com amazing glaze
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Unread 05-23-2011, 03:35 PM   #3
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the amazing glaze is amazing
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Unread 05-23-2011, 03:57 PM   #4
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Forget all the methods, 3-2-1, 2-2-1 etc., just forget them all. Simply use a good commercial rub and sauce and cook them until the bone pulls back 1/4" and the rack bends at a 60 degree angle.
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Unread 05-23-2011, 03:59 PM   #5
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Make one change at a time. Don't change every aspect of your ribs each time you don't score well. Have a base line rub and sauce that you use. Tweak as you see fit to your pallet. Then let the judges make their decision. Gotta start some where!
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Unread 05-23-2011, 03:59 PM   #6
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assuming you're doing st louis, you are probably undercooking them. 250 for 6 hours with 2 hours in foil.

Taste - do they taste like spicy candy on a stick? If not you can add rub and heat and add lots of brown sugar, honey and butter when wrapping. It may take you 3 or 4 cooks to get it down but then you'll see higher scores. Of course the ribs taste like S*&T when you eat more than a couple of bites.
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Last edited by Ford; 05-23-2011 at 04:00 PM.. Reason: spelling
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Unread 05-23-2011, 04:21 PM   #7
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Quote:
Originally Posted by Ford View Post
assuming you're doing st louis, you are probably undercooking them. 250 for 6 hours with 2 hours in foil.

Taste - do they taste like spicy candy on a stick? If not you can add rub and heat and add lots of brown sugar, honey and butter when wrapping. It may take you 3 or 4 cooks to get it down but then you'll see higher scores. Of course the ribs taste like S*&T when you eat more than a couple of bites.
I'm cooking back ribs that are trimmed down to around 2.0lbs....I can assure you they aren't under done, possibly over done, but not under and I assumed that they tasted exactly as you said "candy on stick"....the judges just don't seem to be tasting the same thing I am. Guess its time to change to st. louis, that what everyone seems to be cooking.
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Unread 05-23-2011, 04:35 PM   #8
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back ribs - start at 2-1-1 at 250 and tweak from there. Sounds like it's the rub or rub/sauce combo. Try a commercail rub and sauce from the same company - smoking guns, slabs, rib rangers, etc. of course add honey to the sauce.
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Unread 05-23-2011, 04:48 PM   #9
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Take a judging class.
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Unread 05-23-2011, 04:51 PM   #10
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Cook- I'm cbj #60558, it's also on my signature. The judging class taught me about as much about how I should be cooking bbq as my first grade teacher....
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Unread 05-23-2011, 05:20 PM   #11
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Quote:
Originally Posted by wormdrink67 View Post
Cook- I'm cbj #60558, it's also on my signature. The judging class taught me about as much about how I should be cooking bbq as my first grade teacher....
hahahahahha
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Unread 05-23-2011, 05:23 PM   #12
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Quote:
Originally Posted by Cook View Post
Take a judging class.
Taking a judging class will not help you with your scores. I took a class and taste was never even brought up in the class, every pallet is different.
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Unread 05-23-2011, 05:36 PM   #13
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Quote:
Originally Posted by Frank Sacco View Post
Make one change at a time. Don't change every aspect of your ribs each time you don't score well. Have a base line rub and sauce that you use. Tweak as you see fit to your pallet. Then let the judges make their decision. Gotta start some where!
one rib win and suddenly your an expert, pffffft
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Unread 05-23-2011, 05:44 PM   #14
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Any chance it might be too much wood or the type? Everything else you mentioned seems to put you pretty close to the spot.
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Unread 05-23-2011, 05:54 PM   #15
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Quote:
Originally Posted by Fishiest1 View Post
Any chance it might be too much wood or the type? Everything else you mentioned seems to put you pretty close to the spot.
I hadn't really thought about it, but I guess you could be right. I'm using mesquite, so maybe I'll change the wood and see how that goes. Thanks.
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