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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-16-2013, 12:52 PM | #1 |
Take a breath!
Join Date: 02-05-13
Location: Tyler, TX
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Why do we cook ribs comp style?
Okay, the obvious answer is, 'to win, Duh!' But I have noticed repeatedly comments about preferring ribs, 'falling off the bone.' Does anyone except judges actually like them comp style? And if not how did competition style come about? Just curious - I'd appreciate the history lesson.
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04-16-2013, 01:02 PM | #2 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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I prefer my ribs so that you have to bite them off the bone, personally, but still cooked enough to be good and tender.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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04-16-2013, 01:09 PM | #3 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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04-16-2013, 01:11 PM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I'm not a fan of fall off the bone ribs. I find the meat to be mushy. I prefer a bite-off-the-bone ribs.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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04-16-2013, 01:14 PM | #5 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Same as the above replies. I don't like the texture of fall off the bone ribs, either. As long as the meat pulls cleanly off the bone and I'm not left gnawing little pieces of meat stuck to the bones, that's tender enough for me.
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04-16-2013, 01:21 PM | #6 |
Full Fledged Farker
Join Date: 11-26-12
Location: Richmond, VA
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I think the OP was just wondering how the so called "comp style" criteria came to be. I have no idea personally.
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04-16-2013, 01:23 PM | #7 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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I actually like to chew my food. I won't be going for Gerbers "fallin off the bone" pork ribs untill all my teeth fall out first. No offense to those who like that style.
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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04-16-2013, 01:39 PM | #8 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Quote:
There's nothing wrong with preferring one texture over another and it probably has a lot to do with the kind of ribs someone grew up eating, or having a poor experience with a certain style, etc. Kind of like how different people like their steak cooked to different temperatures. There's obviously a general consensus as to what a good steak should be cooked to, but if someone likes theirs more or less done, that's fine too. |
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04-16-2013, 01:52 PM | #9 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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04-16-2013, 01:53 PM | #10 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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I like them right in between fall off and comp. Not mushy but easily pulled off the bone.
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PBC---Weber Kettle |
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04-16-2013, 01:55 PM | #11 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Forget texture for now, comp ribs are WAAY too sweet for my tastes. Then again, I don't ever sauce my ribs either so...
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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04-16-2013, 02:07 PM | #12 |
Knows what a fatty is.
Join Date: 04-13-13
Location: Northwest Chicago suburbs, Il
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I like mine so that you have to bite them off the bone. I like them sweet and sticky to a point, too, but not so much that it puts you off after a rib or two.
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Weber Genesis Silver Gasser, WSM 18.5", BWS Chubby G2, Weber Kettle |
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04-16-2013, 02:22 PM | #13 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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Maybe I'm putting words into Jimstocks mouth, but I think he might mean something else. I took his question to mean a couple of things.
One part was nailed, texture. I agree that fall off the bone, is overcooked. I like FOTB ribs, but I also like them when they have a little pull to them. Family prefers FOTB, so guess how I cook 'em. I think the second part is, flavor profile. I've always read that most comp cooks don't even like their comp ribs, and almost never cook them for family or friends. If comp ribs don't taste "good", why are they cooked/judged? I understand that different regions have flavors that define them as such (Carolina style, Kansas style, Texas style, etc.), but why don't they get cooked that way? Does that make sense? Hopefully I haven't hijacked this thread, as that was not my intention. Matt
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"Grandpa, you make the best meat, EVER!!" |
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04-16-2013, 03:39 PM | #14 |
Full Fledged Farker
Join Date: 03-19-13
Location: NJ
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This has been a big discussion with lots of people on and off the board. Its funny I was with a KCBS judge over the weekend and this topic came up. Even has a judge he tells me many times himself and the other judges ask each other, what actually are we judging. Are we judging to taste the meat, the rub, the injection, the complication of the overall piece of meat etc.. He said that the food that wins, usually does not even taste like the meat should taste as it is covered with layer upon layer of rub and loads of sauce etc.
Don't get me wrong, I cannot wait to try my hands at comp cooking and I love to prepare my food to not only look well but taste well. Though if the judges and the cooks don't even like the final product, what are we doing? I agree appliance is huge, and making each cut of meat look as closely identical to the others is part of that Personally I like my ribs to come clean off the bone with a little tug. I don't like to dig out meat from my teeth and nibble on the bone to get it clean, but at the same token I do not like my food to be mushy that it literally just falls off the bone that you can't even cut them. |
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04-16-2013, 03:45 PM | #15 |
Knows what a fatty is.
Join Date: 04-13-13
Location: Greenville SC
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I did mine like that trigg guy once and they were so freakin sweet I could barely eat them. Like el matt I don't get why they do them in a way they don't even eat them in themselves. 1 question I've always wanted to ask Myron Mixon and those guys on that BBQ contest show...are you judging on how you like them or on how they would be in a contest?
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