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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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08-23-2006, 02:03 PM | #16 | |
is Blowin Smoke!
Join Date: 12-14-05
Location: New England
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08-23-2006, 03:04 PM | #17 | |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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08-23-2006, 03:11 PM | #18 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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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!
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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! :) |
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08-23-2006, 03:23 PM | #19 |
Found some matches.
Join Date: 08-14-06
Location: Waynesboro, GA
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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? |
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08-23-2006, 03:49 PM | #20 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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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...
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by Solidkick; 08-23-2006 at 05:32 PM.. |
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08-23-2006, 10:01 PM | #21 |
is One Chatty Farker
Join Date: 01-31-05
Location: Ridgefield, CT
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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
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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! |
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08-24-2006, 05:45 AM | #22 | |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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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 |
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08-24-2006, 05:59 AM | #23 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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So Steve, do you do just lots of sweet, or do you add any heat at all, too?
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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! :) |
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08-24-2006, 06:27 AM | #24 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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A little heat is good
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08-24-2006, 07:19 AM | #25 | |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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How did you say you cook your ribs? That is a very impressive list. |
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08-24-2006, 08:14 AM | #26 | |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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thanks |
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08-24-2006, 10:01 AM | #27 |
Full Fledged Farker
Join Date: 07-25-05
Location: Kansas City
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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
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Rod If I do everything half ass, how can I be a "full fledged" anything? |
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08-24-2006, 12:43 PM | #28 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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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....... )
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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08-24-2006, 05:17 PM | #29 |
Full Fledged Farker
Join Date: 07-25-05
Location: Kansas City
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Lloyds precooked, presauced . . . . he's making the rest up :-)
Rod
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Rod If I do everything half ass, how can I be a "full fledged" anything? |
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08-24-2006, 07:08 PM | #30 |
Full Fledged Farker
Join Date: 07-23-05
Location: Kansas City, Missouri
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No code talk?
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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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