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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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Old 04-26-2011, 03:50 PM   #16
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1/4 of a cup of liquid in the foil pack is braising the ribs and is the reason that they are cooking in such a short time and having the meat fall off the bone.
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Old 04-26-2011, 03:51 PM   #17
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Quote:
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FBA has forced me to make some minor changes and right now I cook 3 hours at 250 then foil for 1.5 then sauce and drop temp a bit if they appear to be nearly done. They stay in for an additional 1.25 hours. I don't use liquids but do use solids and semi solids when wrapping. They do liquefy. I cook ST Louis cut spares.
Sounds good....
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Old 04-26-2011, 03:53 PM   #18
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So..from the responses here time and temp aren't my culprit. I would have to guess that i am probably using too much liquid in the foil and/or foiling too loosely (i try to foil as tight as possible) which is making too much steam and causing the meat to rapidly retract/tense up causing bones to expose.

Thanks all. Your assistance is appreciated!
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Old 04-26-2011, 03:54 PM   #19
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If you are short time the solution is to add time to your cook or increase the temperature. Another thing to consider is putting your ribs in a Cambro once they are done. We had the same issue as you so we bumped the temp up 25 degrees, put them on an hour earlier, and then put them in the cambro to stay warm. The ribs scored really well and we didn't have the stress worrying about are our ribs going to finish in time. The only meat we cook to the last minute is chicken and we know exactly what those thighs are going to do and how fast they will increase in temperature. Ribs, brisket, and pork is all a crapshoot if you only use times in my opinion.
I'm going to look into the cambro thing. Seems like a great idea and I'd never thought about it for ribs. I had been cooking at 230 degrees, 2.5 hours open, 1.5 hours juiced and wrapped, and 30 minutes to glaze. I did this exact procedure 24 times from Novemeber to April in preparation for our first comp and it worked stellar everytime. Now that comps are here, it isn't working and I don't know what's going on. Thanks for the info.
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Old 04-26-2011, 03:56 PM   #20
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Shawn,

I was typing my last post when you posted...sounds like you nailed it...

Thanks!!!
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Old 04-26-2011, 03:56 PM   #21
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Quote:
Originally Posted by Carnivorous Endeavors BBQ View Post
So..from the responses here time and temp aren't my culprit. I would have to guess that i am probably using too much liquid in the foil and/or foiling too loosely (i try to foil as tight as possible) which is making too much steam and causing the meat to rapidly retract/tense up causing bones to expose.

Thanks all. Your assistance is appreciated!
You're spot on I think. I cooked 4 racks this past sunday because I was furious with how mine had turned out in comp on saturday. I didn't put any liquid in my foil when I wrapped on sunday and they turned out to be the best ribs I've cooked yet. I won't be juicing my ribs anymore, they create enough steam and put out enough juice on their own to get the desired pull back effect.
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Old 04-26-2011, 03:59 PM   #22
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Originally Posted by wormdrink67 View Post
. I did this exact procedure 24 times from Novemeber to April in preparation for our first comp and it worked stellar everytime. Now that comps are here, it isn't working and I don't know what's going on. Thanks for the info.
Just curious, in the comps are you cooking anything else in the cooker with the ribs that you didn't when you practiced? Just wondering if you were maybe in and out of the cooker at the comp and leaving it alone at home.
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Old 04-26-2011, 04:00 PM   #23
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3-3 1/2 hours...no foil...
No foil?? Squeeze butter?? Tiger sauce!?
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Old 04-26-2011, 04:00 PM   #24
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3 hours open, 1 hour in foil, 1/2 hour out of foil and glazed
250 on a wsm
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Old 04-26-2011, 04:03 PM   #25
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Originally Posted by wormdrink67 View Post
I'm going to look into the cambro thing. Seems like a great idea and I'd never thought about it for ribs. I had been cooking at 230 degrees, 2.5 hours open, 1.5 hours juiced and wrapped, and 30 minutes to glaze. I did this exact procedure 24 times from Novemeber to April in preparation for our first comp and it worked stellar everytime. Now that comps are here, it isn't working and I don't know what's going on. Thanks for the info.
When you were practicing what other meats were in the smoker? What meats are in the smoker at a comp? I found my "practice at home rib" times were skewed opening the door to pull a pork but, then pull another pork but, the brisket flat, the point, and then adding the chicken. Toss in the spritzing of the ribs and your cooker is under entirely different conditions than it was at home. Add time and don't fret about holding them in the cambro for an hour.
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Old 04-26-2011, 04:06 PM   #26
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Quote:
Originally Posted by Fatback Joe View Post
Just curious, in the comps are you cooking anything else in the cooker with the ribs that you didn't when you practiced? Just wondering if you were maybe in and out of the cooker at the comp and leaving it alone at home.

No sir, I do my ribs on the same wsm everytime and nothing else goes in the cooker. good question though.
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Old 04-26-2011, 04:06 PM   #27
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Wormdrink67,

We are both cooking WSM 22.5's. Out of curiosity, are you running a dry water pan? I was running an empty water pan then switched to a little sand for a heat sink and now just put a few bricks in it as it seems to keep the temps a little more steady.
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Old 04-26-2011, 04:09 PM   #28
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Quote:
Originally Posted by AZScott View Post
When you were practicing what other meats were in the smoker? What meats are in the smoker at a comp? I found my "practice at home rib" times were skewed opening the door to pull a pork but, then pull another pork but, the brisket flat, the point, and then adding the chicken. Toss in the spritzing of the ribs and your cooker is under entirely different conditions than it was at home. Add time and don't fret about holding them in the cambro for an hour.
I do my ribs on the same wsm everytime and nothing else goes in the cooker. good question though.
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Old 04-26-2011, 04:11 PM   #29
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Quote:
Originally Posted by Carnivorous Endeavors BBQ View Post
Wormdrink67,

We are both cooking WSM 22.5's. Out of curiosity, are you running a dry water pan? I was running an empty water pan then switched to a little sand for a heat sink and now just put a few bricks in it as it seems to keep the temps a little more steady.
I'm using a nearly full water pan every time. 2.5 gallons to be exact. I've never tried using a dry pan....I'm curious to though.
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Old 04-26-2011, 04:16 PM   #30
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I started doing ribs with a dry pan because it seemed to me that it was taking much longer to get the ribs to bark over to the color i was looking for prior to foiling with all the humidity the WSMs produce. Just my opinion.
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