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Old 07-31-2011, 12:29 PM   #1
Smokin Ribs
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Join Date: 03-05-11
Location: Kokomo, IN
Default Comp question

So im gonna be doin my first ever comp at my towns annual ribfest. My question is, how long do you let the ribs rest before you turn them in? Also do you rest chicken thighs or take them right off grill and turn in? Mods, if this is in the wrong section sorry
Customized Char-griller offset. Cinderblock pit. Trailered smoker in progress.
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Old 07-31-2011, 12:56 PM   #2
Meat Burner
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Location: Springfield, MO

We try to get them off the smoker and in the box as soon as possible.
my avatar swiped fatties from the plate....look how sorry he is.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
Created "The Great Spam Revelation of 2011."
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Old 07-31-2011, 12:59 PM   #3
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Originally Posted by Meat Burner View Post
We try to get them off the smoker and in the box as soon as possible.
What Meat Burner said!
2010 South Carolina State BBQ Champion (SCBA)
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Old 07-31-2011, 01:12 PM   #4
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Pull them off the cooker perfectly sauced. Slice, match up best looking "Hollywood Style" cuts and box them. Time elapsed, 15 min. max.

Traditional Santa Maria Pit
Mini, Small, Medium & Large BGE
Weber 22" OTS & 26" OTG & 18"WSM & WGA
[COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]
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Old 07-31-2011, 01:24 PM   #5
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Join Date: 07-19-11
Location: Moore, Oklahoma

Remember, the boxes don't necessarily get to the judges immediately after turn-in. So take into account the time from the smoker to the box (5 to 10 min.), then box to turn-in (5 to 10 minutes depending on distance), and then turn-in to judge's table (1 to 15 minutes). If everything goes perfectly, the box will be in front of the judges in perhaps 20 minutes. Any hitches.... well, it could be longer.
[B]Matt Armistead[/B]
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Old 07-31-2011, 07:39 PM   #6
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

finger burning hot, if you can.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 07-31-2011, 10:48 PM   #7
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Originally Posted by Lake Dogs View Post
finger burning hot, if you can.
+1 on what he said
will be a Pit Master someday
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Old 08-01-2011, 07:50 AM   #8
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About five minutes before the turn in window opens, I take them off the smoke.
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