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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 07-16-2013, 06:10 PM   #1
jmoney7269
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Default How to get juicy ribs everytime?

Is there any way to get super juicy ribs every time or at least most of the time?
I have noticed that my ribs sometimes are dry. Really good flavor and perfect bite, but dry. I buy the well marbled ribs that are natural. I was thinking about doing an experiment on some ribs. Was gonna do some brined, some marinated, and some injected and see what I can come up with. Our ribs in comps do well, but just ain't hittin the top 3 near as much as they used to. Maybe I should try some different brands. I hear Kroger has good ribs. We been using farmland with good results but can't find them anymore. The ibp's are good and I will never buy the swift "natural" ever again. Tasted like boiled gray pork meat and were dry (the ones we used at the comp this weekend.
You can even drop me a p/m if you like, I will keep it a secret if ya want. Gotta get my comp ribs back up to standard.
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Unread 07-16-2013, 06:38 PM   #2
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Someone asked about this a month or two ago. Was that you possibly?
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Unread 07-16-2013, 07:01 PM   #3
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Ya know some people say that injecting ribs is a waste of time.....








I'm not one of those people!!!
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Unread 07-16-2013, 07:06 PM   #4
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I soak mine overnight in an applejuice, water, worchestershire mixture (after removing the membrane). Never had dry ribs... Many times I'll buy them by the case; so many aren't perfect by a long shot. Not dry though. I do foil, and I spritz them a little heavily before sealing the foil.
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Unread 07-16-2013, 07:43 PM   #5
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No I havent asked the question before, we'll I don't think.
Gonna try soaking them one time aslo to see what that does
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Unread 07-16-2013, 08:00 PM   #6
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I can usually get a 3.5 lb St Louis slab to take AND HOLD 1-1/2 to 2 cups of injection. On comp days I wonder if I'll be able to time my cook perfectly. I wonder if the flavor profile will be what my table of judges wants. I never wonder if my ribs will be juicy!

Just a thought.
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Unread 07-17-2013, 10:05 AM   #7
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We don't inject or brine. Just season, cook, wrap, rest, done.
We do foil and we have a very specific timeline that we cook to every single competition. Ribs aren't ever dry. We've switched ribs a few times here and there, but everything else has remained the same for at least the last 20-25 comps.

I think the only thing that will yield any consistent results is complete consistency (as much as can be controlled). Once it starts working, don't change a thing.
As with the other meats, if you can work out how to cook the meat without anything (other than rub/seasoning) properly (read:juicy here), then cook it THAT way consistently. Then, adding injections, brines, etc are only going to enhance the flavor, moisture, tenderness, etc. I think that these things just widen a window of ideal conditions for moisture, tenderness, etc, anyway. If you have to rely on just the injection or brine or whatever and otherwise have trouble developing a juicy product (and I'm not saying that is what those that do inject or soak or brine are doing or can't otherwise cook without them) then you miss the mark and you'll likely struggle with things.

I'm just babbling now, but I'm saying that I think the cook is the most important thing about developing juicy ribs every time.
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Unread 07-17-2013, 10:27 AM   #8
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I think my biggest issue at the moment is getting quality ribs. Seems stores are going to this enhanced crap
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Unread 07-17-2013, 10:28 AM   #9
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Quote:
Originally Posted by Wampus View Post
We don't inject or brine. Just season, cook, wrap, rest, done.
We do foil and we have a very specific timeline that we cook to every single competition. Ribs aren't ever dry. We've switched ribs a few times here and there, but everything else has remained the same for at least the last 20-25 comps.

I think the only thing that will yield any consistent results is complete consistency (as much as can be controlled). Once it starts working, don't change a thing.
As with the other meats, if you can work out how to cook the meat without anything (other than rub/seasoning) properly (read:juicy here), then cook it THAT way consistently. Then, adding injections, brines, etc are only going to enhance the flavor, moisture, tenderness, etc. I think that these things just widen a window of ideal conditions for moisture, tenderness, etc, anyway. If you have to rely on just the injection or brine or whatever and otherwise have trouble developing a juicy product (and I'm not saying that is what those that do inject or soak or brine are doing or can't otherwise cook without them) then you miss the mark and you'll likely struggle with things.

I'm just babbling now, but I'm saying that I think the cook is the most important thing about developing juicy ribs every time.
What? And you aren't going to share your timeline?

You guys going to New Pal this weekend?
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Unread 07-17-2013, 12:11 PM   #10
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Quote:
Originally Posted by jmoney7269 View Post
I think my biggest issue at the moment is getting quality ribs. Seems stores are going to this enhanced crap
I can't use enhanced ribs... I've had very, VERY bad luck with these.
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Unread 07-17-2013, 12:20 PM   #11
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It's all about the intramuscular marbling within the rib is what makes them juicy... or you can inject or brine.
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Unread 07-17-2013, 12:21 PM   #12
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I know some people point to overcooking, but I've never had them dry, even when I've boiled them too long.

edit: sorry, I thought this was the penalty subforum, where they cover this in detail.
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Unread 07-17-2013, 01:15 PM   #13
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Boiling helps. No penalty, no foul that I see. lol Keith
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Unread 07-17-2013, 01:25 PM   #14
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When boiling, how much liquid smoke do you use?
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.

Last edited by Lake Dogs; 07-17-2013 at 02:53 PM..
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Unread 07-17-2013, 02:51 PM   #15
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Quote:
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When boiling, how much liquid smoke to you use?
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