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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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02-04-2012, 08:24 PM | #1 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Maryville, TN
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How do you check your comp ribs for perfect "done?'
I just saw Johnny Trigg poking his with a toothpick on Pitmasters. I assume that's his method. What's your method for checking for doneness for the perfect comp rib? How small is the window to pull the ribs before they're overcooked?
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02-04-2012, 08:27 PM | #2 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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i poke with a toothpick also.
in foil the window can be small, they cook so quick in there. outside of foil the window can be long...hard to time for turn in's. pick your poison.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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02-04-2012, 08:32 PM | #3 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Maryville, TN
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What feel are you looking for when you poke them, Boogie? I'm really behind in comp ribs and need all the help I can get!
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[B]The Cosmic Pig BBQ[/B] [B]Backwoods Competitor[/B] [B]FEC-100 [/B] [B]WSM 18.5[/B] [B]Weber One-Touch Gold [/B] [B]Smokey Joe Silver[/B] |
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02-04-2012, 08:34 PM | #4 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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I dont know, I overcook them on purpose. No toothpick required.
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02-04-2012, 08:41 PM | #5 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
depending on the meat, 275* for 3 hours out of foil and then 1 hour in will get you very very close.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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02-04-2012, 08:44 PM | #6 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
*edit* yawn.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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02-04-2012, 09:01 PM | #7 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I use my thermapen as a probe...never pay attention to the temp anymore...except for chicken. I look for a slight resistance in between the bones...
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02-04-2012, 09:24 PM | #8 |
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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LOL you must have taken the Sledneck class. I always bust his chops for spending $100 on a thermapen to use like toothpick
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Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
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02-04-2012, 09:29 PM | #9 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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I just use my finger on the backside of the ribs. Should feel similar to a firmed up Jello. (if that makes any sense).
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02-04-2012, 10:24 PM | #10 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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02-05-2012, 08:19 AM | #11 |
is one Smokin' Farker
Join Date: 05-30-11
Location: New England
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I want Mike from Lakeside Smoker's advice afterall I believe he might know a little about Ribs
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02-05-2012, 09:03 AM | #12 | |
Full Fledged Farker
Join Date: 12-28-09
Location: Wilmington, Delawhere
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Quote:
Slide into the ribs with no resistance. I also use the bend test as well: pick up with a pair of tongs at the middle and you should see the meat just start to seperate. If the ribs break in half...well you went too far. That was me last weekend...DOH!
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02-05-2012, 10:16 AM | #13 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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Cook the allotted time and cross fingers.
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02-05-2012, 02:08 PM | #14 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Wrong! I used it to temp the water this morning at the polar bear plunge it was a very warm 44 degrees
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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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