The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 07-04-2011, 12:17 PM   #1
Badgeman
On the road to being a farker
 
Join Date: 06-22-11
Location: Woodbury, MN
Downloads: 0
Uploads: 0
Default Regarding rib texture

At the risk of "Q-ing" everyone in my lack of experience, I need to ask what may be a rookie question for many folks: What finished texture am I looking for on my ribs at competitions? Am I looking for a crusty bark, or a softer outer texture? Thanks for any advice, I'm struggling here.
Badgeman is offline   Reply With Quote


Unread 07-04-2011, 01:37 PM   #2
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Downloads: 0
Uploads: 0
Default

Well, here's a perfect example of how taking the KCBS judging class AND backing that up by judging at least 10 contests will reveal all there is to know about what the judges are looking for and what the other teams are turning in.

A crusty bark would probably not be well received. However, this is how I like my ribs at home. I like them really done well, fat all rendered out, fall off the bone. But that's NOT what the KCBS guidelines are looking for. Cooking to KCBS guidelines makes for an additional challenge that makes the rib category a competition because not everybody can hit it just right.

The ribs should be cooked so that when a bite is taken from the center of the length of the rib that the bite should pull cleanly from the bone without taking any of the meat from either side along with the bite. The bone should dry almost immediately (although I never count anyone down for it not drying immediately because that seems to be more a function of how hot the bone is) and the meat should be moist and flavorful, possessing a good texture - but not have a mushy mouth feel.

The juicier, the better. And definitely a soft surface. The current style is for ribs to be almost as candied up as the chicken . . . but I don't know that candied up is really necessary. Quite a few judges comment that it's a wonderfully refreshing change of pace when a dry-rubbed rib, maybe spritzed down with a little apple juice near the end, comes to the table.

I hope this helps . . .
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Unread 07-04-2011, 01:52 PM   #3
Badgeman
On the road to being a farker
 
Join Date: 06-22-11
Location: Woodbury, MN
Downloads: 0
Uploads: 0
Default

It helps more than you know; thanks for taking a minute to respond.
Badgeman is offline   Reply With Quote


Unread 07-04-2011, 10:32 PM   #4
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Badgeman View Post
It helps more than you know; thanks for taking a minute to respond.
You're very welcome. I'm sure there are many other opinions here - everyone's just out enjoying their holiday.

If you have any follow up questions please feel free to ask. You have stumbled upon one of the most helpful, kind, courteous (well, OK, maybe not courteous), thrifty, brave, clean and reverent bunch of competition BBQ peoples you'll ever meet.
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Thanks from:--->
Unread 07-05-2011, 09:18 AM   #5
rookiedad
is One Chatty Farker
 
Join Date: 07-21-05
Location: patchogue, n.y.
Downloads: 0
Uploads: 0
Default

^^^^
great advice above!
i would add to also finely mill your rubs for competitions, and layer and set rubs with sauce. be careful not to brush off the rub while brushong on the sauce though!
__________________
Phil
Better Days Barbeque
Backwoods Party
3 WSMs
22" Weber Kettle
Smokey Joe
rookiedad is offline   Reply With Quote


Unread 07-05-2011, 09:28 AM   #6
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

^^^ Great advice. Also know that different sanctioning bodies define that perfect rib slightly different, and some dont define it at all. Crusty bark doesn't play in any that I know of. If they dont define it, fall-off-the-bone might be acceptable. MBN (ala. MIM) defines it slightly different where the meat should pull cleanly from the bone with only a slight resistance. There's probably 15+- minutes difference in cooking these ribs vs. KCBS's definition. Similar, but different.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is online now   Reply With Quote


Unread 07-05-2011, 10:00 AM   #7
Badgeman
On the road to being a farker
 
Join Date: 06-22-11
Location: Woodbury, MN
Downloads: 0
Uploads: 0
Default

Well, based on the above comments--thanks again--I'm on track to the preferred texture. I, too, like my ribs a bit more well done, but at this point in the game, learning to give the judges what they want is my objective. I am interested in the comment about setting the rub with sauce. Without wearing out my welcome, what's the basic strategy in that process?

Oh, and by the way, I do have to say how impressed I have been with everyone's level of civility, friendliness and helpfulness.
Badgeman is offline   Reply With Quote


Unread 07-05-2011, 10:10 AM   #8
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

You can be forgiven a few sins in non-sanctioned competitions, but in sanctioned the level/quality of the product goes WAY WAY WAY up. For a winning entry, each piece is darned near BBQ nirvana.

For us, we'd experimented with many sauces and a few different rubs and injections and had fair success. However, we finally had a big shin-dig where I started with 16 (as best I recall) base sauces and made the pork and briskets using 2 different injections (each) with what I felt was a very nice rub on each. I had 6 main taste testers, but another 6 lurkers. We snarfed and dabbled, this and that. Even for fun we took bets on which sauce would be the best. For what it's worth, we all lost. We ended up merging 3 of the base sauces. That combination works for us. It compliments the meat flavors and doesn't overpower it. Many of our favorite sauces ended up conflicting with the flavors of the meat and rub. Make sure they... marry, if you will.

For us, I make the sauce, then thin it down (using water). I apply it when it's VERY hot, with a sauce paint brush, very lightly so as not to rub the rub off of the meat. We then allow it to set up on the meat for 5 minutes.

That's what works for us. There are probably literally thousands of variations that work. Practice and you'll find the one that works for you.

Have fun. It's a journey; not a destination.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Taste? Texture? Taste? Texture? BBQchef33 Competition BBQ 49 05-30-2011 04:15 PM
Taste/Texture: Hard To Separate The Two??? Q-Dat Competition BBQ 13 04-04-2011 05:49 PM
Improving pastrami texture? Happy Highwayman Q-talk 22 11-15-2010 09:28 PM
Taste / Texture Test project jakealberts Q-talk 7 09-22-2010 12:41 PM
Pork Rib Texture - Stupid Newbie Question KuyasKitchen Q-talk 20 11-30-2008 08:07 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:09 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts