MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 07-26-2019, 02:38 PM   #1
Michigan BBQ Fan
Full Fledged Farker

 
Michigan BBQ Fan's Avatar
 
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
Default Tips for Competition Ribs

I keep coming in middle to bottom of the pack on ribs. I agree, they have been a bit "tight" but I feel the flavor is spot on. Any tips?
__________________
WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed)

KCBS Certified Judge
Member KCBS & GLBBQA
Competition BBQ Cook

!!!Welcome to the BBQ REVIVAL!!!
Michigan BBQ Fan is offline   Reply With Quote




Old 07-26-2019, 03:25 PM   #2
Pig_Farmer
is one Smokin' Farker

 
Pig_Farmer's Avatar
 
Join Date: 08-02-17
Location: Abq, NM
Name/Nickname : Carl
Default

Are you getting any comment cards from the judges? What are you scoring low on?
__________________
Carl
Pig Farmer's BBQ
Weber Performer, Weber kettle red, UDS, East Texas Smoker RK250, Blackstone 36, Blackstone 17, LSG Large IVC Candy Apple Red W/4WD and a 6.7L Power Stroke

2019 SW Fall Bash Planning
https://www.bbq-brethren.com/forum/s...d.php?t=274223
Pig_Farmer is offline   Reply With Quote


Thanks from:--->
Old 07-26-2019, 04:25 PM   #3
ewatts2003
On the road to being a farker

 
Join Date: 08-05-17
Location: Blair, NE
Default

Example of scores from a few contests so we can see what the judges are thinking?
__________________
Traeger Texas Elite w/ Smoke Daddy controller and UDS w/ Smoke Daddy pellet hopper
ewatts2003 is offline   Reply With Quote


Thanks from:--->
Old 07-26-2019, 05:25 PM   #4
egorham
On the road to being a farker
 
Join Date: 04-21-14
Location: Lafayette
Default

Get the tenderness right and the rest will fall into place quickly. If ribs are tight you are just not going to score well in either taste or tenderness no matter how perfect you think the flavor is.
egorham is offline   Reply With Quote


Old 07-26-2019, 05:34 PM   #5
ronbrad62
is Blowin Smoke!

 
ronbrad62's Avatar
 
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
Default

I am right there with you, the judges seem to think differently if my ribs than I do. As soon as I figure it out, I will share, but I am going to focus more on tenderness myself.
__________________
Ron
ronbrad62 is offline   Reply With Quote


Thanks from: --->
Old 07-26-2019, 07:29 PM   #6
Joe Black
Babbling Farker

 
Joe Black's Avatar
 
Join Date: 12-05-14
Location: Greenville, SC
Default

Are you going for a temp? I have always used the bend test to make sure they don’t go too long and start to tighten up. When I get a good bend, I will sauce/glaze twice for 15 minutes each time. The time that the doors are open, together with taking them out to glaze let’s them cool just enough to keep the extra 30 minutes from making them tight.
Give it a try and good luck...it has worked for me.
__________________
24"x48" Bell Fab offset
22" Weber Premium Kettle
Char-Grill gasser
Joe Black is offline   Reply With Quote


Thanks from: --->
Old 07-27-2019, 10:50 AM   #7
Michigan BBQ Fan
Full Fledged Farker

 
Michigan BBQ Fan's Avatar
 
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
Default

Quote:
Originally Posted by Pig_Farmer View Post
Are you getting any comment cards from the judges? What are you scoring low on?
I'm only doing amateur-level one-day rib cooks. I haven't gotten any comment cards (yet.) My guess is I'm scoring 1 to 2 points low on tenderness and that's pushing me down in the standings.
__________________
WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed)

KCBS Certified Judge
Member KCBS & GLBBQA
Competition BBQ Cook

!!!Welcome to the BBQ REVIVAL!!!
Michigan BBQ Fan is offline   Reply With Quote


Old 07-27-2019, 10:51 AM   #8
Michigan BBQ Fan
Full Fledged Farker

 
Michigan BBQ Fan's Avatar
 
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
Default

Quote:
Originally Posted by egorham View Post
Get the tenderness right and the rest will fall into place quickly. If ribs are tight you are just not going to score well in either taste or tenderness no matter how perfect you think the flavor is.
I feel like this is great advice. Thanks. I do feel the flavor is spot on (or at least close) but I'm a bit of on tenderness.
__________________
WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed)

KCBS Certified Judge
Member KCBS & GLBBQA
Competition BBQ Cook

!!!Welcome to the BBQ REVIVAL!!!
Michigan BBQ Fan is offline   Reply With Quote


Old 07-27-2019, 10:53 AM   #9
Michigan BBQ Fan
Full Fledged Farker

 
Michigan BBQ Fan's Avatar
 
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
Default

Quote:
Originally Posted by Joe Black View Post
Are you going for a temp? I have always used the bend test to make sure they don’t go too long and start to tighten up. When I get a good bend, I will sauce/glaze twice for 15 minutes each time. The time that the doors are open, together with taking them out to glaze let’s them cool just enough to keep the extra 30 minutes from making them tight.
Give it a try and good luck...it has worked for me.
Thanks for the advice and tip. Are you saying that cooking them "too long" can cause them to be tight? I've always thought I wasn't cooking them long enough so they weren't reaching the right tenderness point.

I have been temping them and pulling in the low 200s (203-204). I'm going to start to try to go to 208ish and see how it goes.
__________________
WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed)

KCBS Certified Judge
Member KCBS & GLBBQA
Competition BBQ Cook

!!!Welcome to the BBQ REVIVAL!!!
Michigan BBQ Fan is offline   Reply With Quote


Old 07-27-2019, 11:15 AM   #10
Michigan BBQ Fan
Full Fledged Farker

 
Michigan BBQ Fan's Avatar
 
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
Default

Quote:
Originally Posted by ewatts2003 View Post
Example of scores from a few contests so we can see what the judges are thinking?
I have only done two rib contests.

For the first one I was given the specific judges scores. I can see where the 7s in tenderness as well as "Judge 5" brought me down....

For the second one I only got the totals and not the individual category scores. A few pros that tried my ribs reported them to be tight so I would expect I go pushed down on tenderness....

Both comps used the KCBS weighted system that does give more importance to tenderness.
Attached Images
File Type: jpg Screen Shot 2019-07-27 at 11.55.49 AM.jpg (20.9 KB, 426 views)
File Type: jpg Screen Shot 2019-07-27 at 11.57.28 AM.jpg (8.3 KB, 425 views)
__________________
WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed)

KCBS Certified Judge
Member KCBS & GLBBQA
Competition BBQ Cook

!!!Welcome to the BBQ REVIVAL!!!
Michigan BBQ Fan is offline   Reply With Quote


Old 07-27-2019, 04:15 PM   #11
West River BBQ
Full Fledged Farker

 
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
Default

Those don't look like too bad of scores if you eliminate judge 5 who seems to be in a different camp altogether. But I agree, the tenderness is where I'd spend my energy. Good luck in your next comp. Were all the judges certified? That might make a big difference from a KCBS event.
West River BBQ is offline   Reply With Quote


Thanks from:--->
Old 07-29-2019, 11:17 AM   #12
Qbert60
Take a breath!
 
Join Date: 06-29-12
Location: Detroit, MI
Default

Hey bud.

Depending on your timeline and temp, best advice I was ever given...

"When you think they are done, give it 30 mins longer." It's worked out so far.

If you are at the Westland comp, stop by.
__________________
Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis
Qbert60 is offline   Reply With Quote


Thanks from: --->
Old 07-29-2019, 12:22 PM   #13
Right on Q
is One Chatty Farker
 
Right on Q's Avatar
 
Join Date: 10-21-14
Location: Olive Branch, MS
Default

Quote:
Originally Posted by Qbert60 View Post
Hey bud.

Depending on your timeline and temp, best advice I was ever given...

"When you think they are done, give it 30 mins longer." It's worked out so far.

If you are at the Westland comp, stop by.
This was going to be my exact advice. Cook some at home. Push them 30 min past your normal timeline and see how they turn out. If they fall apart go from there. If they don't I bet it will score better

My scores went WAY up when I stopped being scared of overcooking. Sounds silly but I was afraid my meats would turn out mushy or slide off the bone

Hope this helps
__________________
Meatcraft BBQ - 18 WSM, 22 WSM, 2 X Auber controllers
Right on Q is offline   Reply With Quote


Thanks from:--->
Old 07-29-2019, 08:24 PM   #14
tduffy
is One Chatty Farker
 
Join Date: 07-05-11
Location: Pierre, SD
Default

If they are tight at all, that's why they aren't scoring. Better to be over than under. Fix that and your taste scores will follow your tenderness scores.
__________________
Last Call Heroes BBQ - Outlaw Smokers - Gateway Drums
tduffy is offline   Reply With Quote


Thanks from:--->
Old 07-29-2019, 08:26 PM   #15
tduffy
is One Chatty Farker
 
Join Date: 07-05-11
Location: Pierre, SD
Default

And you need to be getting nines in appearance. or mostly nines. the amount of 8s you have on appearance, there is definitely room for improvement there.
__________________
Last Call Heroes BBQ - Outlaw Smokers - Gateway Drums
tduffy is offline   Reply With Quote


Thanks from:--->
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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:38 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
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