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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.


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Unread 01-28-2013, 11:04 AM   #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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Unread 01-28-2013, 12:38 PM   #2
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Nope, you are free to cut them in half.
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Unread 01-28-2013, 05:10 PM   #3
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Nope. Are you cooking Irving next month?
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Unread 01-28-2013, 07:36 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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Unread 01-29-2013, 06:55 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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Unread 01-29-2013, 10:29 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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Unread 01-29-2013, 12:16 PM   #7
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+1^^^
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Unread 01-29-2013, 08:22 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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Unread 01-30-2013, 12:18 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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Unread 01-30-2013, 02:04 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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Unread 01-30-2013, 03:26 PM   #11
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Quote:
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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....
I bet you do...
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Unread 01-30-2013, 04:37 PM   #12
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Quote:
Originally Posted by bruno994 View Post
I bet you do...
don't wager too much, I really could care less how they do it.
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Unread 01-30-2013, 08:09 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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Unread 01-30-2013, 10:01 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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Unread 01-31-2013, 06:54 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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