Competition Ribs

wormdrink67 · 05-23-2011, 03:17 PM

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.

Sledneck · 05-23-2011, 03:20 PM

slabs.com amazing glaze

Jacked UP BBQ · 05-23-2011, 03:35 PM

the amazing glaze is amazing

Sawdustguy · 05-23-2011, 03:57 PM

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.

Frank Sacco · 05-23-2011, 03:59 PM

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!

Ford · 05-23-2011, 03:59 PM

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.

wormdrink67 · 05-23-2011, 04:21 PM

Quote:

Originally Posted by Ford

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.

I'm cooking back ribs that are trimmed down to around 2.0lbs....I can assure you they aren't under done, possibly over done, but not under and I assumed that they tasted exactly as you said "candy on stick"....the judges just don't seem to be tasting the same thing I am. Guess its time to change to st. louis, that what everyone seems to be cooking.

Ford · 05-23-2011, 04:35 PM

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.

Cook · 05-23-2011, 04:48 PM

Take a judging class.

wormdrink67 · 05-23-2011, 04:51 PM

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....

Sledneck · 05-23-2011, 05:20 PM

Quote:

Originally Posted by wormdrink67

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....

hahahahahha

quarters69 · 05-23-2011, 05:23 PM

Quote:

Originally Posted by Cook

Take a judging class.

Taking a judging class will not help you with your scores. I took a class and taste was never even brought up in the class, every pallet is different.

Sledneck · 05-23-2011, 05:36 PM

Quote:

Originally Posted by Frank Sacco

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!

one rib win and suddenly your an expert, pffffft

Fishiest1 · 05-23-2011, 05:44 PM

Any chance it might be too much wood or the type? Everything else you mentioned seems to put you pretty close to the spot.

wormdrink67 · 05-23-2011, 05:54 PM

Quote:

Originally Posted by Fishiest1

Any chance it might be too much wood or the type? Everything else you mentioned seems to put you pretty close to the spot.

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.

05-23-2011, 03:17 PM	#1
wormdrink67 On the road to being a farker Join Date: 11-07-10 Location: erwin, TN	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. __________________ WSM 22.5 CBJ #60558 PACK-A-SMOKES BBQ TEAM

05-23-2011, 03:20 PM	#2
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	slabs.com amazing glaze __________________ [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]

05-23-2011, 03:35 PM	#3
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	the amazing glaze is amazing __________________ 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

05-23-2011, 03:57 PM	#4
Sawdustguy Quintessential Chatty Farker Join Date: 09-14-05 Location: Vernon, Connecticut	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. __________________ Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough…

05-23-2011, 03:59 PM	#5
Frank Sacco is One Chatty Farker Join Date: 10-21-07 Location: Patchogue, NY	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! __________________ 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..

05-23-2011, 03:59 PM	#6
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida	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. __________________ Ford Retired competition cook. BBQ mentor. Last edited by Ford; 05-23-2011 at 04:00 PM.. Reason: spelling*

05-23-2011, 04:35 PM	#8
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida	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. __________________ Ford Retired competition cook. BBQ mentor.

05-23-2011, 04:48 PM	#9
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	Take a judging class.

05-23-2011, 04:51 PM	#10
wormdrink67 On the road to being a farker Join Date: 11-07-10 Location: erwin, TN	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.... __________________ WSM 22.5 CBJ #60558 PACK-A-SMOKES BBQ TEAM

05-23-2011, 05:44 PM	#14
Fishiest1 Full Fledged Farker Join Date: 11-28-10 Location: Fort Myers Fl	Any chance it might be too much wood or the type? Everything else you mentioned seems to put you pretty close to the spot. __________________ Med Spicewine, BWS Party, GMG Bowie, circa 1986 250 gallon stick burner, Weber Kettle 26

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