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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 02-13-2013, 11:06 AM   #1
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Default Texas Company BBQ Cook-off - Ribs - Is J. Trigg method too much?

All,

Next weekend our company is holding their annual employee BBQ cook-off. A great team building event to build friendly rivalries between the respective departments.

I'm new to the competition circuit, and have been designated the Chief Cook for our team. We will be tackling Spare Ribs & Briskets.

My question is this:

For the ribs, would you recommend a Johnny Trigg approach (brown sugar, tiger sauce, honey, parkay margarine) at foil time - or keep it simple with a little apple juice then finish with a tangy peach glaze?

The judges will be local celebrity/business types - and not professionals.

Originally we had planned for the "candy" approach of J. Trigg...but lately my gut tells me to keep it simple, and let the pork speak for itself...this is Texas afterall.

Thanks in advance for your input.
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Unread 02-13-2013, 11:25 AM   #2
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Trigg. It's the wow factor. Lots of spicy rub to start.
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Unread 02-13-2013, 11:35 AM   #3
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How many slabs of ribs are we talking here? If it's more than 10 or so for the entire company, I would say keep it simple. But then again if you got the manpower to help, go for it.
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Unread 02-13-2013, 11:35 AM   #4
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Since it's non-bbq judges you may not want to go over the top sweet. A good sweet and spicy approach might be better. Also the public wants that fall off the bone rib vs a good bite through. Keep the .02 cents.
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Unread 02-13-2013, 11:49 AM   #5
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overcook them.
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Unread 02-13-2013, 11:59 AM   #6
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I need to get a job at a company like yours!
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Unread 02-13-2013, 01:41 PM   #7
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Agreed with several points above. Cook them until they are fall of da bone, some sweet with spicy works well, make them look pretty, nice mahogany glaze with just some simple Q sauce (Sweet Baby Rays or something like that) thinned down with apple juice.
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Unread 02-13-2013, 01:44 PM   #8
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Quote:
Originally Posted by Cast Iron Chef View Post
Since it's non-bbq judges you may not want to go over the top sweet. A good sweet and spicy approach might be better. Also the public wants that fall off the bone rib vs a good bite through. Keep the .02 cents.
And this is waht gets me. Why do bbq judges score low what most people like? Who set up that criteria. It seems to me that most people prefer brisket a little more tender, which would be considered overcooked in competition. Ribs? Johnny Trigg, the Godfather, says he doesn't even really like his competition ribs, and when he cooks them at home does it differently. Why is "fall off the bone" bad, when that seems to be what people enjoy? And why are ribs supposed to be sweet? I really enjoy competition, but I do not understand it.....
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Unread 02-13-2013, 03:58 PM   #9
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Quote:
Originally Posted by smokeisgood View Post
And this is waht gets me. Why do bbq judges score low what most people like? Who set up that criteria. It seems to me that most people prefer brisket a little more tender, which would be considered overcooked in competition. Ribs? Johnny Trigg, the Godfather, says he doesn't even really like his competition ribs, and when he cooks them at home does it differently. Why is "fall off the bone" bad, when that seems to be what people enjoy? And why are ribs supposed to be sweet? I really enjoy competition, but I do not understand it.....
I hear ya. I like my ribs with a little bite through. What gets me more is pulled pork. I turn in some melt in your mouth pork and I get "too mushy" and end up near last place.
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Unread 02-13-2013, 04:17 PM   #10
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Quote:
Originally Posted by smokeisgood View Post
And this is waht gets me. Why do bbq judges score low what most people like? Who set up that criteria. It seems to me that most people prefer brisket a little more tender, which would be considered overcooked in competition. Ribs? Johnny Trigg, the Godfather, says he doesn't even really like his competition ribs, and when he cooks them at home does it differently. Why is "fall off the bone" bad, when that seems to be what people enjoy? And why are ribs supposed to be sweet? I really enjoy competition, but I do not understand it.....
straying from OT a bit but, there are a number of answers to your questions.

anybody can acheive fall of the bone ribs every time. it simple. nailing that small window between tough and fall off the bone is darn difficult. brisket the window is even smaller between juicy and tender and overcooked and dry.

there are certain bars set that are difficult to acheive in order to make a competition.

as far as taste, it's one bite for a judge. a pat of butter taste good spread over a piece bread and is great to eat as a meal. doesn't mean you're going to chomp on the whole stick.

hope some of that makes any sense.

as far as flavor profiles for texas, i'm sorry i can't say, but my coworker from houston loves tasting my trigg ribs. but then again, it's not an interpretation of the recipe, but the actual. that might make a big difference.
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Unread 02-13-2013, 04:43 PM   #11
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WAAAY to much thinking going on here, to include all this BS about what judges like, competition ribs etc.

Cook your best ribs and have fun... Your audience will appreciate it.

As for the whole "its Texas afterall". Well Houston might be the most transient multi cultural city in the nation. Again, cook your ribs, you'll be fine
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Unread 02-13-2013, 04:47 PM   #12
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Quote:
Originally Posted by JS-TX View Post
How many slabs of ribs are we talking here? If it's more than 10 or so for the entire company, I would say keep it simple. But then again if you got the manpower to help, go for it.
We're talking 6-8 slabs (fill the top rack of the Lang 60)...man power is not an issue as lots of hands available...just worry that downside of a supersweet Tiger Sauce rib is greater than the upside for an average judge.
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Unread 02-13-2013, 04:47 PM   #13
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Quote:
Originally Posted by RangerJ View Post
WAAAY to much thinking going on here, to include all this BS about what judges like, competition ribs etc.

Cook your best ribs and have fun... Your audience will appreciate it.

As for the whole "its Texas afterall". Well Houston might be the most transient multi cultural city in the nation. Again, cook your ribs, you'll be fine
so true, my friend is actually of vietnamese decent.

but i don't think there's any BS in considering what judges like. isn't that kinda like sorta what we do?
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Unread 02-13-2013, 04:57 PM   #14
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Quote:
Originally Posted by boogiesnap View Post
so true, my friend is actually of vietnamese decent.

but i don't think there's any BS in considering what judges like. isn't that kinda like sorta what we do?
he's not really cooking for any judges, he's cooking for folks that are considered "celebrities" and what not. common folk attribute a sweeter sloppy falling off the bone rib as the standard. Think of all the millions chili's spent on that baby back rib campaign and all the pictures they had of sloppy ribs.

@buffalo bayou que - great name by the way. 6-8 Slabs you say? Then go for it. And I don't find that recipe to be "super sweet".
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Unread 02-13-2013, 05:00 PM   #15
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Quote:
Originally Posted by RangerJ View Post
he's not really cooking for any judges, he's cooking for folks that are considered "celebrities" and what not. common folk attribute a sweeter sloppy falling off the bone rib as the standard. Think of all the millions chili's spent on that baby back rib campaign and all the pictures they had of sloppy ribs.

@buffalo bayou que - great name by the way. 6-8 Slabs you say? Then go for it. And I don't find that recipe to be "super sweet".
agreed. you said "judges", not me.

i don't find it super sweet either, when done precisely.

*edit* oh wait, i know what you meany now. judges v. audience.
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