Ribs Help

By far my worst category in KCBS, ribs. Just looking for some helpful hints to improve my scores.

I use the 3-2-1 method as a guideline at about 230*. My scores across the board are low, particularly in tenderness. I don't think they're overdone as they break away from the bone cleanly and the meat does not slide off, but perhaps a little under done...??? Cooking the ribs longer than 6 hours, to me, sounds like the wrong direction to go. Could it be the temp in which they're cooked? At 230* does the fat not render to a satisfactorily level?

Next lowest scores are taste. Averaging a 6 here! How embarrassing.... Part of the problem, I think, is that I really like my ribs, so it's hard for me to know what to change. I've tried over-the-counter rubs and I've tried making my own. I've been using only over-the-counter sauces, though. My process is:
-Dry rub. I've tied Myron Mixons recipe out of his book. I've used Big Bob Gibsons over-the-counter rub. I've used Dizzy Pig's Swamp Venom.

-Cook for about 2.5 to 3 hours at 230*

-Wrap in heavy foil with light brown sugar, squeeze butter, and honey. Allow to cook another 1.5 to 2 hours at 230*, meat side down.

-Unwrap, sauce with a 50/50 mix of Blues Hog Original and Tennessee Red, and return to pit for 30 to 40 minutes.

-20 minutes before pulling, I use Amazing Glaze.

With this process my taste scores are horrible.

The best out of the three categories is appearance. That's still not saying much. Last comp I averaged a 7 here. I'm using a stick burner pit and hickory and apple woods (more hickory than apple).

I'm not looking for someone elses recipe or technique, but I'd like to hear where I should be focusing my attention on. It's disappointing to have consistent scores on pork and brisket, then bomb in ribs.

My latest rub. Not a lot of sugar in this rub, but it does have some heat to it. Paprika, chili powder, black pepper, cayenne pepper, onion powder, light brown sugar, small amount of salt.......



When they come out of the foil, prior to the Blues Hog sauce.



Amazing Glaze, and just about done.



Side view.



Any hints?

boogiesnap said:

how much/what kind of smoke?

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I use Kingsford blue bag to maintain a coal bed in my Lang 60d. I'll add a split hickory or apple log every hour or hour-and-a-half. Sometimes the smoke gets a bit heavy, typically after I add new wood or coal. But when it gets to breathing good again I get a thin hue of smoke out of the chimney.

i really like amazing glaze, but when i used it over my BH, it became too much sauce.

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I too think it's a bit much. But I actually prefer a dry rib over a wet rib anyway, so I thought maybe I was being oversensitive to the amount of sauce. They sure do taste good, though. A little sweet, but I guess that's what the judges like??

Thanks for your input!

G$ said:

6) Ribs look a tad lean. Are they from a butcher shop or grocer?

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Costco. I get them from Costco for a few reasons, mainly being that I know they will have them and they seem to be pretty consistent. There is a butcher in the area who I've gotten ribs from before, but I have to plan ahead because he does not always have them in stock (or sold out), and they were never all that consistent. Costco has just been more convient than anything.

I bought a case of ribs about 6-months from Sysco (Curly's brand) just so I would have several racks that were consistent to practices with. I thought those ribs were lean as well. When I inquired about it, the account manager blamed it on a hot summer and how the pigs did not put the weight on they typically do. I did not really have a reason to doubt her and just kind of figured that's the way ribs are going to be for a while. Am I off-base here?

Thanks for the tips!

Jaskew82 said:

P.S Maybe try using 3 to 1 ratio fruit woods to hickory. Some people can get sensitive to heavy smoke flavor. I would try cherry wood. It might be my imagination but I feel like it gives a better "red" color to meat.

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When people say cherry wood, what exactly do you mean? I know that sounds like a dumb question, but I have some sort of mental block when it comes to identifying trees. I think part of that comes from folks calling the same trees different names, I.E. wild cherry, sweet cherry, black cherry, cherry..... Is a wild cherry the same as a cherry tree, or are they two different species?

I own 11 acres of wooded land that's mixed with hardwoods and softwoods. I've had people point out wild cherry to me, so I guess I've got a few. Would wild cherry be the species I would want to cook with?

....and while I'm asking questions, do you want your cherry wood dry or green?

FWIW, I did a bit of research and it seems the best cherry woods for cooking with are:
Northern Pin Cherry
Fire Cherry
Wild Red Cherry
Pigeon Cherry

The bark on Black Cherry may make your food bitter.

Some folks may confuse Crab Apple wood with Cherry, and Crab Apple may have sour notes to it when used in cooking.