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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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Old 06-26-2013, 07:15 PM   #16
jmoney7269
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Quote:
Originally Posted by rib runners View Post
If you are nearing 195* in the ribs pull them.

Just another option.

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Old 06-27-2013, 12:34 AM   #17
Hawg Father of Seoul
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My only question is how dang long do you have to cook them to come out dry? Mine would spit out bones and fall in the fire first.

As horrible as it sounds, 1 of my 3 racks typically spit out a couple of bones before I pull them off and the other two will be "on".
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Old 06-27-2013, 08:18 AM   #18
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I gotta think the ribs were very lean and/or the smoker didn't have enough moisture in it. That being said.. wrapping and letting them cool a little with liquid would have allowed them to pull some of the moisture back in... but we like to err on the side of less done before we wrap to make sure the natural moisture is still inside the ribs. Always better to keep the moisture in rather than to add it back later IMHO. Same with all meats...
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Old 06-27-2013, 09:34 AM   #19
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Originally Posted by Hawg Father of Seoul View Post
My only question is how dang long do you have to cook them to come out dry? Mine would spit out bones and fall in the fire first.

As horrible as it sounds, 1 of my 3 racks typically spit out a couple of bones before I pull them off and the other two will be "on".
As the original poster, I'll clearify that the ribs were not dry when I pulled them from the foil. They were just further along the cooking process then I would have liked. Another hour or so on the cooker would have definately over cooked them. It was a competition, so I did not want that to happen. I pulled them and rewrapped in foil, with no liquid. 45 minutes later I unwrapped them, and found they had dried out.
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Old 06-27-2013, 11:30 AM   #20
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At that point, I would have opened the foil and let them sit until they began to cool a bit then closed the foil back up and slid them into the cambro to hold. That's our normal process. The we put them back on the smoker for 15 minutes of sauce time before resting a and box building.
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