Competition Ribs - Page 2

ique · 08-23-2006, 02:03 PM

Quote:

Originally Posted by YankeeBBQ

I didn't say it was a bad thing. I'm thinking of cooking whole chickens this weekend. Need to practice for the big one anyway and I figure I can't do any worse than I do with the thighs. Know what I mean ?

Practice?

G$ · 08-23-2006, 03:04 PM

Quote:

Originally Posted by smokincracker

It sounds like your on the money to me!
Thats how I cooked these.
They took first place.

Ha, and those look a lot like mine too, except ours are surrounded by the green stuff.......

cmcadams · 08-23-2006, 03:11 PM

I've found that sometimes the very end bones actually fall out while moving the racks around, while the interior ribs are done just right. Then again, I haven't done that great yet in ribs. :) Or any other category for that matter!

j3nks73 · 08-23-2006, 03:23 PM

Ok I have a question.

Why would ribs for competition be any different than ribs you sevrve to family and friends?

Why not make them falling off the bone tender?

I guess anyone can cook ribs until they fall apart but it takes some skill to get them tender but not falling off the bone.

I know the competition I was in last year the rules clearly stated that the ribs should be tender but not falling off the bone.

Why is that?

MilitantSquatter · 08-23-2006, 03:49 PM

Quote:

Originally Posted by j3nks73

Why not make them falling off the bone tender?

I guess anyone can cook ribs until they fall apart but it takes some skill to get them tender but not falling off the bone.

You answered your own question...It's also a little harder to slice ribs perfectly for presentation if they are falling off the bone..

there's no science it, just peoples opinion of what a well cooked rib should be... kind if like a steak....some like a little pink in the middle, others like it raw and others like it like the heel of a shoe...

General rule of thumb says somewhere in the middle suits more people than less.

Mod note: cleaned up the quote...

CTSmokehouse · 08-23-2006, 10:01 PM

I smoke cook ribs that I really enjoy that are dry Memphis style. Our comp ribs are good but "Candy on a bone". Can you compete in the Northeast or for that matter elsewhere with ribs that are not sauced or glazed and fair well?

Thanks.

Yours in BBQ,

Cliff

YankeeBBQ · 08-24-2006, 05:45 AM

Quote:

Originally Posted by CTSmokehouse

Can you compete in the Northeast or for that matter elsewhere with ribs that are not sauced or glazed and fair well?

No, yes, maybe
It's hard to say. But I do know that Candy on a bone does pretty good ;)

2005 Jack Daniels First Place Ribs
2006 NEBS Ribs team of the year
2006 Rhode Island 1st Place Ribs
2006 Rhode Island 1st place Country Style Ribs
2006 Peter's Pond 1st Place Ribs
2006 Lake Placid 1st Place Ribs
2006 Harpoon 1st Place Ribs
2006 NKC 2nd Place Ribs
2006 Grill Kings 2nd Place Ribs

Steve

cmcadams · 08-24-2006, 05:59 AM

So Steve, do you do just lots of sweet, or do you add any heat at all, too?

YankeeBBQ · 08-24-2006, 06:27 AM

A little heat is good

smokincracker · 08-24-2006, 07:19 AM

Quote:

Originally Posted by YankeeBBQ

No, yes, maybe
It's hard to say. But I do know that Candy on a bone does pretty good ;)

2005 Jack Daniels First Place Ribs
2006 NEBS Ribs team of the year
2006 Rhode Island 1st Place Ribs
2006 Rhode Island 1st place Country Style Ribs
2006 Peter's Pond 1st Place Ribs
2006 Lake Placid 1st Place Ribs
2006 Harpoon 1st Place Ribs
2006 NKC 2nd Place Ribs
2006 Grill Kings 2nd Place Ribs

Steve

Wow!
How did you say you cook your ribs?
That is a very impressive list.

YankeeBBQ · 08-24-2006, 08:14 AM

Quote:

Originally Posted by smokincracker

Wow!
How did you say you cook your ribs?
That is a very impressive list.

I don't think I did ....

thanks

kcpellethead · 08-24-2006, 10:01 AM

I think I could tell you how Steve cooks his ribs . . . .I'm a little fuzzy on the topic, but nothing a little "palm grease" won't cure right up . . . . LOL

Rod

Solidkick · 08-24-2006, 12:43 PM

Quote:

Originally Posted by kcpellethead

I think I could tell you how Steve cooks his ribs . . . .I'm a little fuzzy on the topic, but nothing a little "palm grease" won't cure right up . . . . LOL

Rod

Is Steve still turning in those cryovac-ed pre-cooked Zarda ribs??

There's no doubt we got some serious rib cookers here on the board....proud to have you as brothers...... (I'm broke, trying the flattery route.......

)

kcpellethead · 08-24-2006, 05:17 PM

Lloyds precooked, presauced . . . . he's making the rest up :-)

Rod

DeanC · 08-24-2006, 07:08 PM

No code talk?

08-23-2006, 03:11 PM	#18
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	I've found that sometimes the very end bones actually fall out while moving the racks around, while the interior ribs are done just right. Then again, I haven't done that great yet in ribs. :) Or any other category for that matter! __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

08-23-2006, 10:01 PM	#21
CTSmokehouse is One Chatty Farker Join Date: 01-31-05 Location: Ridgefield, CT	I smoke cook ribs that I really enjoy that are dry Memphis style. Our comp ribs are good but "Candy on a bone". Can you compete in the Northeast or for that matter elsewhere with ribs that are not sauced or glazed and fair well? Thanks. Yours in BBQ, Cliff __________________ Member KCBS,Member NEBS,KCBS Certified BBQ Judge "The Twins" 2 BWS Fatboys with experience! NB Black Diamond with Mods,CB Bandera with Mods CharGriller Outlaw with Mods,2X WSM in Comp. Mode Weber Kettle 22" Gold, Kirkland Signature SS Gas Grill La Caja Asadora - Caja China - Cajun Microwave 1 "Primal Meat Smokers" BBQ Team Purple Primal Smoker Turtle!

08-24-2006, 05:59 AM	#23
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	So Steve, do you do just lots of sweet, or do you add any heat at all, too? __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

08-24-2006, 10:01 AM	#27
kcpellethead Full Fledged Farker Join Date: 07-25-05 Location: Kansas City	I think I could tell you how Steve cooks his ribs . . . .I'm a little fuzzy on the topic, but nothing a little "palm grease" won't cure right up . . . . LOL Rod __________________ Rod If I do everything half ass, how can I be a "full fledged" anything?

08-24-2006, 05:17 PM	#29
kcpellethead Full Fledged Farker Join Date: 07-25-05 Location: Kansas City	Lloyds precooked, presauced . . . . he's making the rest up :-) Rod __________________ Rod If I do everything half ass, how can I be a "full fledged" anything?

08-23-2006, 03:23 PM	#19
j3nks73 Found some matches. Join Date: 08-14-06 Location: Waynesboro, GA	Ok I have a question. Why would ribs for competition be any different than ribs you sevrve to family and friends? Why not make them falling off the bone tender? I guess anyone can cook ribs until they fall apart but it takes some skill to get them tender but not falling off the bone. I know the competition I was in last year the rules clearly stated that the ribs should be tender but not falling off the bone. Why is that?

08-24-2006, 06:27 AM	#24
YankeeBBQ is One Chatty Farker Join Date: 02-07-06 Location: boston ma	A little heat is good

08-24-2006, 07:08 PM	#30
DeanC Full Fledged Farker Join Date: 07-23-05 Location: Kansas City, Missouri	No code talk? __________________ FEC 100--Sold and sorely missed. Snail Drum 3 WSM's 2 Weber Kettles Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar---Mark Twain www.odmp.org

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