This weekends comp practice ribs... pr0n

Jaskew82 · 02-13-2012, 07:48 AM

So I am planning on getting into a few competitions this year and I know I need practice. I decided to do ribs yesterday. Below are a few pics. They are FAR from perfect but the family LOVED them so I was ultimately happy that I served some good BBQ to loved ones.

They were not perfect for competition though.

I cooked at 275 for 2.5 hours spritzing with apple juice, butter and vinegar every 20 minutes. After 2.5 hours they were foiled for 1.5 hours. Then unfoiled, glazed and put back on for 20 minutes. Cut and serve. Next time. I think I will go 3 hours, 1.5 hours and 30 minutes with glaze. They were not cooked perfectly, just slightly under done in fact.

Take a look....

Phubar · 02-13-2012, 07:49 AM

Nice!
What kind of glaze did you use?

Jaskew82 · 02-13-2012, 07:51 AM

This was blues hog original. For my money, best glaze on the market. I find that it offers a great sticky sweetness that I love. I get spices from the rub so the finished rib starts of sticky and semi sweet and finishes with a touch of heat.

jonboy · 02-13-2012, 08:06 AM

Mmmmmmmm.

jon

deepsouth · 02-13-2012, 08:15 AM

those look great.

02-13-2012, 07:48 AM	#1
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	This weekends comp practice ribs... pr0n So I am planning on getting into a few competitions this year and I know I need practice. I decided to do ribs yesterday. Below are a few pics. They are FAR from perfect but the family LOVED them so I was ultimately happy that I served some good BBQ to loved ones. They were not perfect for competition though. I cooked at 275 for 2.5 hours spritzing with apple juice, butter and vinegar every 20 minutes. After 2.5 hours they were foiled for 1.5 hours. Then unfoiled, glazed and put back on for 20 minutes. Cut and serve. Next time. I think I will go 3 hours, 1.5 hours and 30 minutes with glaze. They were not cooked perfectly, just slightly under done in fact. Take a look.... __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

02-13-2012, 07:49 AM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Nice! What kind of glaze did you use? __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

02-13-2012, 07:51 AM	#3
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	This was blues hog original. For my money, best glaze on the market. I find that it offers a great sticky sweetness that I love. I get spices from the rub so the finished rib starts of sticky and semi sweet and finishes with a touch of heat. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

02-13-2012, 08:15 AM	#5
deepsouth Quintessential Chatty Farker Join Date: 04-21-10 Location: Biloxi, MS Downloads: 0 Uploads: 0	those look great. __________________ Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen

02-13-2012, 08:06 AM	#4
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky Downloads: 0 Uploads: 0	Mmmmmmmm. jon