Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
03-19-2011, 11:56 PM | #1 |
On the road to being a farker
Join Date: 11-27-07
Location: Arlington, VA
|
Anyone doing high-direct ribs at comps?
This evening I started exploring the world of bbq'ing directly (but high) over the coals, for ribs. The rack was one of the best I have ever cooked. Took forever (I kept the temp around 215 most of the time to avoid burning the rack), but worth the wait.
Any of you brethren doing high direct for ribs at contests? How about the rest of the categories? I know the method has a long history in bbq for briskets and whole hog, but I rarely see anyone outside of a few UDS acicionados taking this approach in competition. Brett |
|
03-20-2011, 01:48 AM | #2 |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
|
I have used what you describe above for my chicken. It should work for ribs too - but that seems like it would take forever as you say - but I'm all for anything that improves my stuff as long as it's permitted . . . Good question!
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
|
03-20-2011, 08:01 AM | #3 |
is one Smokin' Farker
Join Date: 12-11-07
Location: Jefferson City, MO
|
anybody without and offset.
|
|
03-20-2011, 08:11 AM | #4 |
is One Chatty Farker
Join Date: 01-04-09
Location: Johnston, Ia
|
I’m not sure what you feel is new there. UDS, trash cans, WSMs all are used in comps. If I’m reading your question correctly, you’re describing a vertical smoker????
__________________
Specialization in bipolar, self-injury, and OCD |
|
03-20-2011, 10:23 AM | #5 |
On the road to being a farker
Join Date: 11-27-07
Location: Arlington, VA
|
Nearly all vertical smokers (including WSMs) use a pan to separate the fire frome the meat. One can take out the pan or other barrier (Eggs use plate setters, for example), but I do not know anyone who actually uses them that way for competition, and was hoping to get a sense of who does and what there experience is. UDS smokers are designed for high direct, but even there I do not know how many use UDS smokers for all four categories (ribs may be particularly tricky in this regard). I think there is a reason that most competitors do not cook high direct having to do with temperature control, the increased chance of having a grease fire, etc. If people have figured out how to cook high direct in competions while avoiding these problems, I just want to know what they are doing.
Bret |
|
03-20-2011, 10:30 AM | #6 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
|
Not addressing the direct heat (which I think works fine but guys go to fair efforts to
make certain there's no burning of the bark), but to talk about the high heat you were referencing. The main key to great ribs is to render all the fat and leave only the moist/tender meat. I dont think the high heat will render the fat properly, IMHO.
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
|
03-20-2011, 10:58 AM | #7 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
|
Did ribs on the Ranch Kettle
Smoked with fire to one side then added a little fuel and went direct for the finish nice caramelized sauce
__________________
Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
|
03-20-2011, 11:58 AM | #8 | |
is one Smokin' Farker
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
|
Quote:
He kept his pit temp around 215°
__________________
Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website |
|
|
03-20-2011, 12:47 PM | #9 |
is one Smokin' Farker
Join Date: 07-11-10
Location: Gilroy, CA
|
In the contests I have witnessed, folks cooking ribs on santa maria style grills (which I gather is the sort of thing you are referring to) don't tend to do as well as guys with smokers. A UDS would be similar as well, and I would imagine they fair a better.
My neighbor cooks his ribs on a santa maria style grill in his backyard. Hot and fast...cooked in about 45 mins. Fully cooked, but never "done". I like his grill, but not his barbeque.
__________________
2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ |
|
03-20-2011, 02:58 PM | #10 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
|
I have had eggs since 2003. I have never owned a plate setter. Ribs turn out great.
I'm a one man show, so I don't drag eggs to comps...
__________________
Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
|
03-20-2011, 03:14 PM | #11 |
Full Fledged Farker
Join Date: 09-21-10
Location: millstadt il.
|
we have 3 eggs mounted on our trailer {large}do our ribs on them,use plate setters,235degrees,3 sides per egg
|
|
03-20-2011, 09:25 PM | #12 |
Full Fledged Farker
Join Date: 01-03-11
Location: Memphis, TN
|
Rendezvous method (Memphis Style Dry Ribs)
325 degrees @ 18" over the coals - Direct Heat - on my WSM Takes around an hour or so for a rack of babybacks Goooood ribs.
__________________
The Usual Saucepects Competition BBQ - Memphis,TN |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Gonna try high heat ribs. Any Tips? | Jason TQ | Q-talk | 14 | 07-21-2011 06:53 PM |
high heat spare ribs .... | frost54 | Q-talk | 14 | 07-17-2011 06:49 AM |
High heat ribs: why dry? | Dave Russell | Q-talk | 20 | 07-22-2010 03:33 PM |
Question on staying with burger and ribs comps? | Derek | Competition BBQ | 5 | 05-15-2010 08:09 PM |
High temp pulled beef and ribs | Brian in Maine | Q-talk | 1 | 10-25-2009 11:54 AM |
Thread Tools | |
|
|