comp ribs vs. backyard ribs

dano · 10-09-2012, 02:10 PM

I have had some luck with comp ribs but haven't cooked backyard ones in a while. In the past I haven't used foil with backyard but since having success lately with foiled comp ribs, I was wondering what things you guys might do different for the backyard smoker vs a comp turn in?

GreenDrake · 10-09-2012, 02:25 PM

I take every chance when doing backyard ribs to practice comp ribs. That being said I add a little more heat to mine most of the time, other than that it's always practice for me.

landarc · 10-09-2012, 02:31 PM

The biggest difference is that I cook how I want for backyard, I try (and fail) to cook what someone else wants for comp ribs. This also holds true for when I cook for others, as in catering, entertaining etc...

Lake Dogs · 10-09-2012, 02:48 PM

I try to cook the best tasting, most tender ribs I can each and every time... They happen to do well in competitions, and they seem to get snarfed fairly quickly when I cook at home.

Bludawg · 10-09-2012, 02:50 PM

I cook the same every time everywhere and it don't include foil.

Mexi "Q" Tioner · 10-09-2012, 02:52 PM

Quote:

Originally Posted by GreenDrake

I take every chance when doing backyard ribs to practice comp ribs.

Same here!

bigabyte · 10-09-2012, 02:54 PM

Ribs is the only KCBS category where the comp version can even remotely compare to backyard in my case...and maybe even most cases. Very few are injecting ribs, or doing other things that seem crazy to the average person like happens with chicken, pork and brisket at comps.

The main differences are personal preference, really, as in tenderness (some like fall off the bone which is a no-no in comp) or sauce (some like them dry but comp ribs do better with a sweet sauce on them).

I cook ribs the same at home as I would at a comp. I'm not a fall-off-the-bone guy, and I like a sweet glaze on my ribs.

What I don't do at home is box them.

chrisnjenn · 10-09-2012, 03:27 PM

Quote:

Originally Posted by Bludawg

I cook the same every time everywhere and it don't include foil.

Without fail.

The_Kapn · 10-09-2012, 04:25 PM

Quote:

Originally Posted by Lake Dogs

I try to cook the best tasting, most tender ribs I can each and every time... They happen to do well in competitions, and they seem to get snarfed fairly quickly when I cook at home.

Hance nailed it!!

I just cook them and folks (to include Judges) seem to like them.
Gives me "warm fuzzies"

I gave up over-thinking the tenderness thing a long time ago.

TIM

bo_gator · 10-09-2012, 06:20 PM

Quote:

Originally Posted by landarc

The biggest difference is that I cook how I want for backyard, I try (and fail) to cook what someone else wants for comp ribs. This also holds true for when I cook for others, as in catering, entertaining etc...

I have a simple rule for entertaining, if you don't seem to enjoy it, odds are you won't get invited next time.

Boshizzle · 10-09-2012, 06:30 PM

When I cook ribs at home for friends and family I use pretty much my comp recipe. When I cook for myself, I use a very savory rub/low sugar on them while cooking and serve with the same dry rub on the side with some vinegary/hot sauce (Shack Attack). That wouldn't go over well in a KCBS comp, unfortunately.

10-09-2012, 02:10 PM	#1
dano Knows what a fatty is. Join Date: 02-09-11 Location: Trappe, PA. Downloads: 0 Uploads: 0	comp ribs vs. backyard ribs I have had some luck with comp ribs but haven't cooked backyard ones in a while. In the past I haven't used foil with backyard but since having success lately with foiled comp ribs, I was wondering what things you guys might do different for the backyard smoker vs a comp turn in? __________________ Assassin Smoker Blue Weber Performer

10-09-2012, 02:25 PM	#2
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	I take every chance when doing backyard ribs to practice comp ribs. That being said I add a little more heat to mine most of the time, other than that it's always practice for me. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

10-09-2012, 02:31 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	The biggest difference is that I cook how I want for backyard, I try (and fail) to cook what someone else wants for comp ribs. This also holds true for when I cook for others, as in catering, entertaining etc... __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-09-2012, 02:48 PM	#4
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	I try to cook the best tasting, most tender ribs I can each and every time... They happen to do well in competitions, and they seem to get snarfed fairly quickly when I cook at home. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

10-09-2012, 02:50 PM	#5
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I cook the same every time everywhere and it don't include foil. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

10-09-2012, 02:54 PM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Ribs is the only KCBS category where the comp version can even remotely compare to backyard in my case...and maybe even most cases. Very few are injecting ribs, or doing other things that seem crazy to the average person like happens with chicken, pork and brisket at comps. The main differences are personal preference, really, as in tenderness (some like fall off the bone which is a no-no in comp) or sauce (some like them dry but comp ribs do better with a sweet sauce on them). I cook ribs the same at home as I would at a comp. I'm not a fall-off-the-bone guy, and I like a sweet glaze on my ribs. What I don't do at home is box them. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

10-09-2012, 06:30 PM	#11
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	When I cook ribs at home for friends and family I use pretty much my comp recipe. When I cook for myself, I use a very savory rub/low sugar on them while cooking and serve with the same dry rub on the side with some vinegary/hot sauce (Shack Attack). That wouldn't go over well in a KCBS comp, unfortunately. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.