The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 02-21-2013, 01:02 PM   #1
RBAdv
Got rid of the matchlight.
 
Join Date: 01-31-13
Location: Minnesota Lake, MN
Downloads: 0
Uploads: 0
Default Rib Trimming for contest

Hi,

This is my first time posting a thread, so please bear with me.
When trimming spare ribs for competition, do the judges prefer the "knuckles" left on the ribs? Or do they prefer them trimmed prior to cooking?

Good Q'ing!

Adam
RBAdv is offline   Reply With Quote


Unread 02-21-2013, 01:46 PM   #2
Andrews
On the road to being a farker
 
Join Date: 12-28-06
Location: Santa Ana, CA
Downloads: 0
Uploads: 0
Default

Trimmed!
Andrews is offline   Reply With Quote


Unread 02-21-2013, 01:46 PM   #3
Full Draw BBQ
Full Fledged Farker

 
Full Draw BBQ's Avatar
 
Join Date: 03-22-11
Location: Frisco, TX
Downloads: 0
Uploads: 0
Default

Most everyone that is competing uses a spare rib, and trims it to St. Louis cut. Taking the time to really "square" out the ribs, and make them uniform in size and length. You can search in YouTube for videos of the exact process. Good luck and have fun!
__________________
Full Draw BBQ
Frisco, TX

Lang 60D trailer
Orange Thermapen
22.5 Weber Kettle - retired
Rec Tec Grill
Full Draw BBQ is offline   Reply With Quote


Unread 02-21-2013, 03:15 PM   #4
jketron
Full Fledged Farker

 
jketron's Avatar
 
Join Date: 03-23-12
Location: Carlsbad, CA
Downloads: 0
Uploads: 0
Default

As Full Draw stated, trimmed St. Louis cut is dominate. Trim them square and you will have some cartilage as you work your way toward the smaller end but keep the trim square. You will use the ribs in the middle somewhere and there will be minimal if any cartilage to deal with. As a judge we eat from the middle right up to the bone to see the "pull". Its at this point I make up mind (speaking only for me).
__________________
-------------------------------
John, KCBS CBJ
Backwoods Party G2, WSM 18/22
Grill of His Dreams #1 Rule of BBQ... Have fun
jketron is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:58 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts