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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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05-23-2011, 03:17 PM | #1 |
On the road to being a farker
Join Date: 11-07-10
Location: erwin, TN
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Competition Ribs
Continuously getting my @ss handed to me in ribs at kcbs comps. Anyone willing to offer advice on what they're using that's doing well I'd greatly appreciate it. 3 comps and haven't scored over 155, don't have the slightest clue as to what I'm doing wrong. Appearance scores are good, taste is what's hurting me and as with any kcbs comp, when your taste is suffering, the tenderness scores are down also. I'm using a variation of the 3-1-1 method at 230 degrees on a backwoods party. Tried a couple different rubs, couple different sauces, can't hit the magic numbers with any of them. Again, I'd really appreciate any help you guys can offer. Thanks.
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05-23-2011, 03:20 PM | #2 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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slabs.com amazing glaze
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05-23-2011, 03:35 PM | #3 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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the amazing glaze is amazing
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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05-23-2011, 03:57 PM | #4 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Forget all the methods, 3-2-1, 2-2-1 etc., just forget them all. Simply use a good commercial rub and sauce and cook them until the bone pulls back 1/4" and the rack bends at a 60 degree angle.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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05-23-2011, 03:59 PM | #5 |
is One Chatty Farker
Join Date: 10-21-07
Location: Patchogue, NY
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Make one change at a time. Don't change every aspect of your ribs each time you don't score well. Have a base line rub and sauce that you use. Tweak as you see fit to your pallet. Then let the judges make their decision. Gotta start some where!
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Current: FEC100, BGE Medium, WSM Retired: Spicewine Med, Backwoods Party Weber Lineup: Performer, 22.5" One Touch Gold (redhead), WSJ Platnium, Genesis C Sponsors: Oakridge BBQ, Frontier Charcoal NEBS MAFIA Blazin' Buttz BBQ www.blazinbuttzbbq.com Last edited by Frank Sacco; 05-23-2011 at 04:23 PM.. |
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05-23-2011, 03:59 PM | #6 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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assuming you're doing st louis, you are probably undercooking them. 250 for 6 hours with 2 hours in foil.
Taste - do they taste like spicy candy on a stick? If not you can add rub and heat and add lots of brown sugar, honey and butter when wrapping. It may take you 3 or 4 cooks to get it down but then you'll see higher scores. Of course the ribs taste like S*&T when you eat more than a couple of bites.
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Ford Retired competition cook. BBQ mentor. Last edited by Ford; 05-23-2011 at 04:00 PM.. Reason: spelling |
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05-23-2011, 04:21 PM | #7 | |
On the road to being a farker
Join Date: 11-07-10
Location: erwin, TN
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Quote:
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05-23-2011, 04:35 PM | #8 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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back ribs - start at 2-1-1 at 250 and tweak from there. Sounds like it's the rub or rub/sauce combo. Try a commercail rub and sauce from the same company - smoking guns, slabs, rib rangers, etc. of course add honey to the sauce.
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Ford Retired competition cook. BBQ mentor. |
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05-23-2011, 04:48 PM | #9 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Take a judging class.
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05-23-2011, 04:51 PM | #10 |
On the road to being a farker
Join Date: 11-07-10
Location: erwin, TN
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Cook- I'm cbj #60558, it's also on my signature. The judging class taught me about as much about how I should be cooking bbq as my first grade teacher....
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05-23-2011, 05:20 PM | #11 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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hahahahahha
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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05-23-2011, 05:23 PM | #12 |
Full Fledged Farker
Join Date: 09-01-10
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Name/Nickname : quarters
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05-23-2011, 05:36 PM | #13 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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one rib win and suddenly your an expert, pffffft
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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05-23-2011, 05:44 PM | #14 |
Full Fledged Farker
Join Date: 11-28-10
Location: Fort Myers Fl
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Any chance it might be too much wood or the type? Everything else you mentioned seems to put you pretty close to the spot.
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05-23-2011, 05:54 PM | #15 |
On the road to being a farker
Join Date: 11-07-10
Location: erwin, TN
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I hadn't really thought about it, but I guess you could be right. I'm using mesquite, so maybe I'll change the wood and see how that goes. Thanks.
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