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 04-16-2013, 04:43 PM   #16
criffaaa1
is one Smokin' Farker

 
criffaaa1's Avatar
 
Join Date: 08-14-11
Location: Cleveland OH.
Downloads: 0
Uploads: 0
Default

what's with butter and honey too, I ain't never heard tell of such a thing on ribs till I came here.
__________________
22.5 ots, 22.5 wsm, kingsford deluxe
criffaaa1 is offline   Reply With Quote


Unread 04-16-2013, 04:53 PM   #17
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

I like my ribs to bite off the bone cleanly. But, mostly, I want my ribs to taste good -- without sauce. Sauce should be optional on good ribs.

If I err one way, I'd rather the meat fall off the bone, than have to gnaw it off the bone.

CD
caseydog is offline   Reply With Quote


Thanks from:--->
Unread 04-16-2013, 05:01 PM   #18
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

Tomorrow, I'm smoking individual spare ribs where the whole rack have been sliced already, between each rib, like we slice them after smoking the slab.
I got them like that at a Korean market, cheap. I'm not talking about short ribs.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote


Unread 04-16-2013, 06:14 PM   #19
jamus34
Full Fledged Farker
 
Join Date: 07-09-12
Location: Middlesex NJ
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Big M1ke View Post
I like them right in between fall off and comp. Not mushy but easily pulled off the bone.
I fall in this category...I don't want to shake a bone and have the meat fall off however I also don't want to fight with it either.
__________________
Proud owner of:

22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built)

Stealth gray Thermopen

jamus34 is offline   Reply With Quote


Unread 04-16-2013, 06:19 PM   #20
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Pork rib jello has no place in my diet, bite through slight tug pull cleanly from the bone please.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

Last edited by Bludawg; 04-16-2013 at 07:47 PM..
Bludawg is offline   Reply With Quote


Unread 04-16-2013, 06:21 PM   #21
luberconn
Got Wood.
 
Join Date: 03-25-13
Location: East Wenatchee
Downloads: 0
Uploads: 0
Default

are we talking come off the bone cleanly? or actual fall off the bone. only fall off the bone ribs i've ever had were in a crock pot. where i tried to pick a rib out of the pot and the meat fell off.

sounds like most are saying they like it to come off the bone cleanly where as the comp style is right before they start coming off the bone cleanly.
__________________
4 burner Kenmore (grand hall) gasser, Char Broil Double Chef (Fat Boy)
luberconn is offline   Reply With Quote


Unread 04-16-2013, 07:19 PM   #22
1MoreFord
is one Smokin' Farker
 
1MoreFord's Avatar
 
Join Date: 03-14-05
Location: N. Little Rock and Hot Springs, Arkansas
Downloads: 0
Uploads: 0
Default

I've typed this before and I will again. KCBS is not the final authority of the doneness of any meat, nor did they make BBQ beautiful by virtually insisting of greenery in the turn in box. There are other opinions and authorities.
__________________
Joe
1MoreFord is offline   Reply With Quote


Unread 04-16-2013, 07:28 PM   #23
jamus34
Full Fledged Farker
 
Join Date: 07-09-12
Location: Middlesex NJ
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 1MoreFord View Post
I've typed this before and I will again. KCBS is not the final authority of the doneness of any meat, nor did they make BBQ beautiful by virtually insisting of greenery in the turn in box. There are other opinions and authorities.
Yeah...as far as my BBQ it's how it tastes to ME :D
__________________
Proud owner of:

22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built)

Stealth gray Thermopen


Last edited by jamus34; 04-16-2013 at 07:58 PM..
jamus34 is offline   Reply With Quote


Unread 04-16-2013, 07:36 PM   #24
Gasket
Full Fledged Farker

 
Gasket's Avatar
 
Join Date: 01-06-12
Location: Nuremburg PA
Downloads: 0
Uploads: 0
Default

I read where Trigg said he doesn't care for his comp ribs. He said he preferred full slab spares with a little spice and a little smoke. That's how I like them too. I never sauce my ribs but I serve a sweet sauce on the side for the kids and those who like that kinda thing (though I have been dousing mine in shack attack sauce). I also prefer bite through with a little tug. Some of my family members like the meat to fall of the bone so I'll usually cook a slab or two a little longer.
__________________
Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm.
Gasket is offline   Reply With Quote


Unread 04-16-2013, 07:44 PM   #25
Butt Rubb'n BBQ
Full Fledged Farker
 
Butt Rubb'n BBQ's Avatar
 
Join Date: 05-07-12
Location: Woodstock ga
Downloads: 0
Uploads: 0
Default

I vote for fall off the bone. Comp style bbq period what a joke. I'm with you Jim who came up with the so called criteria. Why can't you do something original and win. I can't even take my q home from a comp and enjoy it because I don't like it, but have to cook that way to win. Bite trough skin why do you even need skin. Don't get me started on comp q but dang them comps are so much fun.
Butt Rubb'n BBQ is offline   Reply With Quote


Unread 04-16-2013, 09:10 PM   #26
jimstocks53
Knows what a fatty is.
 
Join Date: 02-05-13
Location: Tyler, TX
Downloads: 0
Uploads: 0
Default

I asked for input - thanks! No hijack perceived. I have (as probably most have) accidentally cooked ribs too long and ended up with pulled pork - it did make for a great sandwich. I think I also like mine tender but with a little tug but if I end up wearing my food that's Okay too. As a father of 7 I am way too busy to comp but I do see how it would be great fun with buds and suds - and Oh Yes! Q'ing too. So at the end of the day I cook for judges I have to live with - the Mrs. and kids and my own tastes. Thanks all.
jimstocks53 is offline   Reply With Quote


Thanks from:--->
Unread 04-16-2013, 09:15 PM   #27
Butt Rubb'n BBQ
Full Fledged Farker
 
Butt Rubb'n BBQ's Avatar
 
Join Date: 05-07-12
Location: Woodstock ga
Downloads: 0
Uploads: 0
Default

Those are the best judges to have. Cook on brother.
Butt Rubb'n BBQ is offline   Reply With Quote


Unread 04-16-2013, 10:21 PM   #28
fnbish
Babbling Farker

 
fnbish's Avatar
 
Join Date: 01-10-11
Location: Lawrenceville, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Butt Rubb'n BBQ View Post
Comp style bbq period what a joke.
Pretty bold statement there. Not saying right or wrong, just bold. I like "shoot from the hip" kind of comments .

But to the OP I like ribs multiple ways. I do like "comp" style and I really think judges do as well. They keep scoring that way at least. It is just one of many ways to cook bbq.

To even more directly answer you question of "Why do we cook ribs comp style?".........here are my answers.

1. It was a style of rib cooking I wanted to learn (even prior to competing)
2. I like them that way a lot of the times
3. My friends & family like them that way
4. They do score well in KCBS
5. I like the difficulty of hitting the smaller window of the bite through without falling off the bone
__________________
-Jason
Shirley Fabrication Offset Awesome Pit
22.5 WSM
Backwoods G2 Party & G2 Chubby
Big Green Egg XL
Weber 18.5 Kettle
"Tenacious Q" Competition Team
Follow Tenacious Q on Facebook!!
KCBS CBJ
fnbish is offline   Reply With Quote


Thanks from: --->
Unread 04-16-2013, 10:58 PM   #29
dadsr4
is One Chatty Farker

 
Join Date: 02-08-10
Location: Howell, MI
Downloads: 1
Uploads: 0
Default

I never have followed one of the comp recipes, my rib cooking dates to before I was aware of BBQ comps. However, if one does an online search on how to cook ribs outdoors, comp recipes seem to be what pops up.
Also, many peoples exposure to rib is at restaurants, where ribs that have been held a while are the norm. Add sauce to cover up the soft texture and people think that is the only way.
Cook the way you want to, but at least try both kinds.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993
dadsr4 is offline   Reply With Quote


Unread 04-17-2013, 05:53 AM   #30
DC-Q
Full Fledged Farker

 
DC-Q's Avatar
 
Join Date: 01-07-09
Location: Granville, Ma.
Downloads: 0
Uploads: 0
Default

I cook my ribs to fall off the bone but not be mushy.
I feel (& I don't judge or compete) that even if you have to bite the rib it should still com clean from the bone.


I ordered ribs at a local restaurant and they were mushy.
I took one bite & almost threw up. Disgusting!!!
__________________
S&W 500 Mag Traeger 075 (2) Traeger 070 a Spit a UDS ORANGE Thermapen
DC-Q 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 05:25 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