The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-09-2012, 02:10 PM   #1
dano
Full Fledged Farker

 
dano's Avatar
 
Join Date: 02-09-11
Location: West Chester, PA
Downloads: 0
Uploads: 0
Default comp ribs vs. backyard ribs

I have had some luck with comp ribs but haven't cooked backyard ones in a while. In the past I haven't used foil with backyard but since having success lately with foiled comp ribs, I was wondering what things you guys might do different for the backyard smoker vs a comp turn in?
__________________
www.FireCraft.com
Essential BBQ Equipment
sales@firecraft.com
1-800-745-6109
Authorized Stump's Smokers Dealer

dano is offline   Reply With Quote


Unread 10-09-2012, 02:25 PM   #2
GreenDrake
is one Smokin' Farker
 
GreenDrake's Avatar
 
Join Date: 06-21-10
Location: Hayden, Idaho
Downloads: 0
Uploads: 0
Default

I take every chance when doing backyard ribs to practice comp ribs. That being said I add a little more heat to mine most of the time, other than that it's always practice for me.
__________________
PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ
GreenDrake is offline   Reply With Quote


Unread 10-09-2012, 02:31 PM   #3
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

The biggest difference is that I cook how I want for backyard, I try (and fail) to cook what someone else wants for comp ribs. This also holds true for when I cook for others, as in catering, entertaining etc...
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from: --->
Unread 10-09-2012, 02:48 PM   #4
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

I try to cook the best tasting, most tender ribs I can each and every time... They happen to do well in competitions, and they seem to get snarfed fairly quickly when I cook at home.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is online now   Reply With Quote


Thanks from:--->
Unread 10-09-2012, 02:50 PM   #5
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I cook the same every time everywhere and it don't include foil.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 10-09-2012, 02:52 PM   #6
Mexi "Q" Tioner
Full Fledged Farker
 
Mexi "Q" Tioner's Avatar
 
Join Date: 07-19-12
Location: San Jose, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by GreenDrake View Post
I take every chance when doing backyard ribs to practice comp ribs.
Same here!
__________________
Los Mexi"Q"tioners BBQ Team
Mexi "Q" Tioner is offline   Reply With Quote


Unread 10-09-2012, 02:54 PM   #7
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Ribs is the only KCBS category where the comp version can even remotely compare to backyard in my case...and maybe even most cases. Very few are injecting ribs, or doing other things that seem crazy to the average person like happens with chicken, pork and brisket at comps.

The main differences are personal preference, really, as in tenderness (some like fall off the bone which is a no-no in comp) or sauce (some like them dry but comp ribs do better with a sweet sauce on them).

I cook ribs the same at home as I would at a comp. I'm not a fall-off-the-bone guy, and I like a sweet glaze on my ribs.

What I don't do at home is box them.
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Unread 10-09-2012, 03:27 PM   #8
chrisnjenn
Banned
 
Join Date: 07-22-10
Location: Georgia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bludawg View Post
I cook the same every time everywhere and it don't include foil.
Without fail.
chrisnjenn is offline   Reply With Quote


Unread 10-09-2012, 04:25 PM   #9
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Lake Dogs View Post
I try to cook the best tasting, most tender ribs I can each and every time... They happen to do well in competitions, and they seem to get snarfed fairly quickly when I cook at home.
Hance nailed it!!

I just cook them and folks (to include Judges) seem to like them.
Gives me "warm fuzzies"

I gave up over-thinking the tenderness thing a long time ago.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Unread 10-09-2012, 06:20 PM   #10
bo_gator
On the road to being a farker

 
Join Date: 06-11-12
Location: Waynesville, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
The biggest difference is that I cook how I want for backyard, I try (and fail) to cook what someone else wants for comp ribs. This also holds true for when I cook for others, as in catering, entertaining etc...
I have a simple rule for entertaining, if you don't seem to enjoy it, odds are you won't get invited next time.
bo_gator is offline   Reply With Quote


Thanks from:--->
Unread 10-09-2012, 06:30 PM   #11
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

When I cook ribs at home for friends and family I use pretty much my comp recipe. When I cook for myself, I use a very savory rub/low sugar on them while cooking and serve with the same dry rub on the side with some vinegary/hot sauce (Shack Attack). That wouldn't go over well in a KCBS comp, unfortunately.
__________________
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]KCBS CBJ[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]
Boshizzle is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:33 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts