Rib Questions

bearnakedbbq · 10-21-2012, 12:40 PM

So I am getting a little nervous about the upcoming Jack competition.

This will be my 8th contest and my inexperience is starting to get to me. Guess I shouldn’t read so much before a competition since it has my mind all screwed up.

Today, I have been reading about ribs and I am lost. My question is what should be the internal temp of the ribs be? One site says 140, the other 165 and I went to a class and think they said 210 ish.

I am also having a hard time understanding how people are cooking ribs for 5 to 6 hours. I use a Green Mt. Grill and if I left my ribs in for this long I would end up with jerky.

I have been cooking them at 270, but since starting doing them at 225 since I was burning them. I would only cook them for about two to three hours, foil for 30 to 45 min. then sauce and back on the grill for no more than 10min.

Last thing is I have been using Berkshire ribs so any of you that currently use or have cook these for competitions in the past, I would be interested in your opinion.

Anyone want to give me some advice?

Thanks.

Troy

Ford · 10-21-2012, 07:21 PM

What scores are you getting in taste and tenderness? Very few cook ribs to a temp. It's practice and feel. At 225 St. Louis go for 2.5 to 3 hours. At that point if you pick them up in the middle they will curl down a few inches. Wrap for 1.5 hours then carefully remove from foil. They will seem to be overdone from the steaming of the liquids you use when wrapping. Sauce both sides and back on for 30 to 45 minutes. Try this and adjust times as you practice. It may take 10 cooks to refine cooking process. Meat should bite cleanly from bone with very little pull and bone should be dry. Over usually beats under.

Smokin Mike · 10-21-2012, 09:19 PM

I don't know, but I would think Berkshire is alittle to rich in taste for most judges.

^^Ford is correct.

QTEX · 10-22-2012, 08:18 PM

Have never cooked ribs to temp, do like Ford Says, its taste and tenderness and feel.

huminie · 10-27-2012, 11:48 PM

I would say you did pretty good in ribs...and amazing overall considering it was your 8th contest!

10-21-2012, 12:40 PM	#1
bearnakedbbq On the road to being a farker Join Date: 09-21-10 Location: Anchorage Alaska Downloads: 0 Uploads: 0	Rib Questions So I am getting a little nervous about the upcoming Jack competition. This will be my 8th contest and my inexperience is starting to get to me. Guess I shouldn’t read so much before a competition since it has my mind all screwed up. Today, I have been reading about ribs and I am lost. My question is what should be the internal temp of the ribs be? One site says 140, the other 165 and I went to a class and think they said 210 ish. I am also having a hard time understanding how people are cooking ribs for 5 to 6 hours. I use a Green Mt. Grill and if I left my ribs in for this long I would end up with jerky. I have been cooking them at 270, but since starting doing them at 225 since I was burning them. I would only cook them for about two to three hours, foil for 30 to 45 min. then sauce and back on the grill for no more than 10min. Last thing is I have been using Berkshire ribs so any of you that currently use or have cook these for competitions in the past, I would be interested in your opinion. Anyone want to give me some advice? Thanks. Troy __________________ Have only entered 8 contests, but have taken $$$ in 5 of them!

10-21-2012, 07:21 PM	#2
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	What scores are you getting in taste and tenderness? Very few cook ribs to a temp. It's practice and feel. At 225 St. Louis go for 2.5 to 3 hours. At that point if you pick them up in the middle they will curl down a few inches. Wrap for 1.5 hours then carefully remove from foil. They will seem to be overdone from the steaming of the liquids you use when wrapping. Sauce both sides and back on for 30 to 45 minutes. Try this and adjust times as you practice. It may take 10 cooks to refine cooking process. Meat should bite cleanly from bone with very little pull and bone should be dry. Over usually beats under. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

10-21-2012, 09:19 PM	#3
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: Kansas City Downloads: 0 Uploads: 0	I don't know, but I would think Berkshire is alittle to rich in taste for most judges. ^^Ford is correct. __________________ Disco Pigs competition team Sponsored by Oakridge BBQ Yoder 640 Yoder 1320 UDS (Snail barrel) FEC-100 X2 Traeger 124 (older american made model) WSM, one touch kettle gasser from costco, KCBS CBJ

10-27-2012, 11:48 PM	#5
huminie is one Smokin' Farker Join Date: 07-11-10 Location: Gilroy, CA Downloads: 0 Uploads: 0	I would say you did pretty good in ribs...and amazing overall considering it was your 8th contest! __________________ 2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ

10-22-2012, 08:18 PM	#4
QTEX On the road to being a farker Join Date: 07-25-12 Location: Edinburg Downloads: 0 Uploads: 0	Have never cooked ribs to temp, do like Ford Says, its taste and tenderness and feel.