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Old 01-28-2013, 12:04 PM   #1
Friscoag
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Default IBCA Rib Question

I have a stupid question.

I prefer to cook my ribs in half slabs. I tend to get a better result and can get them done a little faster.

Any rules against cutting my slabs in half pre-cook, after inspection with IBCA rules?
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Old 01-28-2013, 01:38 PM   #2
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Nope, you are free to cut them in half.
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Old 01-28-2013, 06:10 PM   #3
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Nope. Are you cooking Irving next month?
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Old 01-28-2013, 08:36 PM   #4
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No, I'm doing one the week before. I'm kinda thinking about it, but 2 weeks in a row is tough. I might would come out tho, need any help? I'm all up for learning.
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Old 01-29-2013, 07:55 AM   #5
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George West or Round Rock?

Stop on by. We like the Irving cook since there is electricity, real restrooms, they provide breakfast and usually have a good turnout. Especially since Italy was cancelled.
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Old 01-29-2013, 11:29 AM   #6
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I don't see why not, but seems to me you would be losing those premium, uniform, middle of the rack ribs used primarily for turn ins.
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Old 01-29-2013, 01:16 PM   #7
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+1^^^
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Old 01-29-2013, 09:22 PM   #8
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yes its ok, I usually trim 2 or 3 off each end ( to fit my upright) on mine, both ends usually no good for turn in so I cook them at home for practice.
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Old 01-30-2013, 01:18 PM   #9
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Quote:
Originally Posted by bruno994 View Post
I don't see why not, but seems to me you would be losing those premium, uniform, middle of the rack ribs used primarily for turn ins.
my thoughts as well!
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Old 01-30-2013, 03:04 PM   #10
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Not sure why your needing to get them "done faster" in IBCA? Typically, plenty of time.

That being said, I think all my competitiors in IBCA should cut their slabs in half....
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Old 01-30-2013, 04:26 PM   #11
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Quote:
Originally Posted by RangerJ View Post
Not sure why your needing to get them "done faster" in IBCA? Typically, plenty of time.

That being said, I think all my competitiors in IBCA should cut their slabs in half....
I bet you do...
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Old 01-30-2013, 05:37 PM   #12
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Quote:
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I bet you do...
don't wager too much, I really could care less how they do it.
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Old 01-30-2013, 09:09 PM   #13
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I don't have a bigger cooker yet. Bout to order the g2 party, but right now I'm doing contests on 2 eggs, sometimes I can get a 3rd, but depending on the comp, timing can be an issue. I'm new to all this, I don't claim to be a professional. I just enjoy the hell out of it.
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Old 01-30-2013, 11:01 PM   #14
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Quote:
Originally Posted by Friscoag View Post
I don't have a bigger cooker yet. Bout to order the g2 party, but right now I'm doing contests on 2 eggs, sometimes I can get a 3rd, but depending on the comp, timing can be an issue. I'm new to all this, I don't claim to be a professional. I just enjoy the hell out of it.
Cook your brisket early and hold in a cambro or cooler at least in time to put the chicken on. Cook ribs on the other egg.
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Old 01-31-2013, 07:54 AM   #15
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That's what I do but my last one involved pulled pork and cooks choice on Saturday, so even with 3 eggs and my adjustable rig it got a little hectic.
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