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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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Old 08-23-2006, 02:03 PM   #16
ique
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Quote:
Originally Posted by YankeeBBQ
I didn't say it was a bad thing. I'm thinking of cooking whole chickens this weekend. Need to practice for the big one anyway and I figure I can't do any worse than I do with the thighs. Know what I mean ?
Practice?
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Old 08-23-2006, 03:04 PM   #17
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Quote:
Originally Posted by smokincracker
It sounds like your on the money to me!
Thats how I cooked these.
They took first place.
Ha, and those look a lot like mine too, except ours are surrounded by the green stuff.......
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Old 08-23-2006, 03:11 PM   #18
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I've found that sometimes the very end bones actually fall out while moving the racks around, while the interior ribs are done just right. Then again, I haven't done that great yet in ribs. :) Or any other category for that matter!
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Old 08-23-2006, 03:23 PM   #19
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Ok I have a question.

Why would ribs for competition be any different than ribs you sevrve to family and friends?

Why not make them falling off the bone tender?

I guess anyone can cook ribs until they fall apart but it takes some skill to get them tender but not falling off the bone.

I know the competition I was in last year the rules clearly stated that the ribs should be tender but not falling off the bone.

Why is that?
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Old 08-23-2006, 03:49 PM   #20
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Quote:
Originally Posted by j3nks73

Why not make them falling off the bone tender?

I guess anyone can cook ribs until they fall apart but it takes some skill to get them tender but not falling off the bone.
You answered your own question...It's also a little harder to slice ribs perfectly for presentation if they are falling off the bone..

there's no science it, just peoples opinion of what a well cooked rib should be... kind if like a steak....some like a little pink in the middle, others like it raw and others like it like the heel of a shoe...

General rule of thumb says somewhere in the middle suits more people than less.

Mod note: cleaned up the quote...
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Old 08-23-2006, 10:01 PM   #21
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I smoke cook ribs that I really enjoy that are dry Memphis style. Our comp ribs are good but "Candy on a bone". Can you compete in the Northeast or for that matter elsewhere with ribs that are not sauced or glazed and fair well?

Thanks.

Yours in BBQ,

Cliff
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Old 08-24-2006, 05:45 AM   #22
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Quote:
Originally Posted by CTSmokehouse
Can you compete in the Northeast or for that matter elsewhere with ribs that are not sauced or glazed and fair well?
No, yes, maybe
It's hard to say. But I do know that Candy on a bone does pretty good ;)

2005 Jack Daniels First Place Ribs
2006 NEBS Ribs team of the year
2006 Rhode Island 1st Place Ribs
2006 Rhode Island 1st place Country Style Ribs
2006 Peter's Pond 1st Place Ribs
2006 Lake Placid 1st Place Ribs
2006 Harpoon 1st Place Ribs
2006 NKC 2nd Place Ribs
2006 Grill Kings 2nd Place Ribs

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Old 08-24-2006, 05:59 AM   #23
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So Steve, do you do just lots of sweet, or do you add any heat at all, too?
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Old 08-24-2006, 06:27 AM   #24
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A little heat is good
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Old 08-24-2006, 07:19 AM   #25
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Quote:
Originally Posted by YankeeBBQ
No, yes, maybe
It's hard to say. But I do know that Candy on a bone does pretty good ;)

2005 Jack Daniels First Place Ribs
2006 NEBS Ribs team of the year
2006 Rhode Island 1st Place Ribs
2006 Rhode Island 1st place Country Style Ribs
2006 Peter's Pond 1st Place Ribs
2006 Lake Placid 1st Place Ribs
2006 Harpoon 1st Place Ribs
2006 NKC 2nd Place Ribs
2006 Grill Kings 2nd Place Ribs

Steve
Wow!
How did you say you cook your ribs?
That is a very impressive list.
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Old 08-24-2006, 08:14 AM   #26
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Quote:
Originally Posted by smokincracker
Wow!
How did you say you cook your ribs?
That is a very impressive list.
I don't think I did ....

thanks
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Old 08-24-2006, 10:01 AM   #27
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I think I could tell you how Steve cooks his ribs . . . .I'm a little fuzzy on the topic, but nothing a little "palm grease" won't cure right up . . . . LOL

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Old 08-24-2006, 12:43 PM   #28
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Quote:
Originally Posted by kcpellethead
I think I could tell you how Steve cooks his ribs . . . .I'm a little fuzzy on the topic, but nothing a little "palm grease" won't cure right up . . . . LOL

Rod
Is Steve still turning in those cryovac-ed pre-cooked Zarda ribs??

There's no doubt we got some serious rib cookers here on the board....proud to have you as brothers...... (I'm broke, trying the flattery route....... )
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Old 08-24-2006, 05:17 PM   #29
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Lloyds precooked, presauced . . . . he's making the rest up :-)

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Old 08-24-2006, 07:08 PM   #30
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No code talk?
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