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 08-14-2013, 01:37 PM   #1
coondogbbq
On the road to being a farker
 
coondogbbq's Avatar
 
Join Date: 07-15-12
Location: Farmerville, LA
Downloads: 0
Uploads: 0
Default Sysco bb ribs

Jus fixen to do my first comp. and just started using Sysco ribs. I am buying 2.25 to 2.5 lb slabs. These are for the most part thick on one end and very thin on the other. About 1/4 of them are pretty uniform. It will be a MBN contest. For those who know Sysco products, is this what ud use?
Attached Images
File Type: jpg image.jpg (70.9 KB, 89 views)
coondogbbq is offline   Reply With Quote


Unread 08-14-2013, 02:34 PM   #2
Pigs on Fire
Full Fledged Farker
 
Join Date: 08-20-10
Location: Marietta, GA
Downloads: 0
Uploads: 0
Default

Sysco is not a pork producer. They are buying them from a major producer and having their bag material cryovac'ed on them.

Untrimmed, those ribs pictured above aren't going to cut it. I would knock at least one bone off each end and try to filet some meat off the thick end to make the rack as uniform as I could.
Pigs on Fire is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Unread 08-14-2013, 03:48 PM   #3
coondogbbq
On the road to being a farker
 
coondogbbq's Avatar
 
Join Date: 07-15-12
Location: Farmerville, LA
Downloads: 0
Uploads: 0
Default

Brand new stuff for me. Thanks. They are real meaty so I guess u could just take a little off the top?
coondogbbq 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 05:03 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