Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
07-17-2012, 08:58 PM | #1 |
is One Chatty Farker
Join Date: 06-20-12
Location: Twin Cities
|
Timing question
Ive got my rib timing down pretty good and know the length of time the cook will take. How much time to you guys add in for a buffer, or do you go from smoker to cutting board to box just in time?
|
|
07-17-2012, 09:34 PM | #2 |
On the road to being a farker
Join Date: 02-26-08
Location: Madison, Wi
|
Generally we try to have our ribs done 30 or more before we need them. We will also allow more time, if we are quite a distance from the turn in area. Also, if you are cooking most or all of your meats on 1 cooker, the additional time you spend in your cooker(adding chicken for example) may slightly affect the cook time on your ribs. I would much rather error on the side of having them done early, then being pressed for time at the end of the process.
Food for thought, hope it makes sense ML
__________________
Jellyroll Jones BBQ - Madison, Wi |
|
Thanks from:---> |
07-17-2012, 09:54 PM | #3 |
Full Fledged Farker
Join Date: 02-09-11
Location: Boston, NY
|
I have my ribs finished about 10 minutes before turn in, giving us 10 minutes plus the window for turn ins. Only once have we run into a situation where the ribs didn't finish cooking.
__________________
Keith-KC and the Smokeshack Band-Backwoods Fatboy x2, Red Thermapen, Webber Kettle |
|
07-17-2012, 09:55 PM | #4 | |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
|
Quote:
__________________
Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
|
|
07-18-2012, 10:26 AM | #6 |
is one Smokin' Farker
Join Date: 12-11-09
Location: Marshall MO
|
I cut it pretty close. keith
__________________
WSM 22.5, MCBJ, In The Key Of Que |
|
07-18-2012, 11:40 AM | #7 |
Full Fledged Farker
Join Date: 02-18-10
Location: Scottsdale, AZ
|
For ribs I usually have about 10 min. as a buffer not including the 10 min. window. If I can have them done 10 min before 5 till turn-in I feel pretty comfortable (at least with turn-in not with judging!!)
__________________
[LEFT][SIZE=3][COLOR=black]Loot N' Booty BBQ[/COLOR][/SIZE][/LEFT] [LEFT]Championship BBQ Rubs and Sauces[/LEFT] [LEFT]8 X 180 Club - 3 X 700 Club[/LEFT] [LEFT]2014 American Royal Open RGC[/LEFT] 2014 American Royal Invitational Chicken Champion 2016 Jack Daniel's World Pork Champion [LEFT]2014, 2015 & 2016 Arizona Team of the Year[/LEFT] [url]www.lootnbootybbq.com[/url] |
|
07-18-2012, 11:47 AM | #8 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
|
For the big cuts, briskets and butts, I aim for about 3 hours before turn in.
For ribs about 30 minutes before, and for chicken, right off the cooker and into the box.
__________________
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
|
07-18-2012, 11:53 AM | #9 |
On the road to being a farker
Join Date: 10-26-11
Location: Coloma,WI
|
For us, we leave about a 20-30 minute window for ribs. Chicken we try and get as close to the window as possible, 10-15 minutes maybe. Pork and Brisket about an hour or 1 1/2.
__________________
Peter Matijevich Smokin' Croatians |
|
Thread Tools | |
|
|