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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 08-25-2013, 06:48 PM   #1
MikeJ65
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Default Rib pull back

On my comp St. Louis ribs, I never seem to get consistent pull back. Some will have 1/4" or more and some will have the meat even with the bone. My main issue is that it is one more thing to try to match up for my box.

Any suggestions, or does everyone just live with it.
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Unread 08-25-2013, 06:52 PM   #2
Southern Home Boy
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Interesting... I've never run into that myself. Might have to do with consistency of the thickness of the meat over the bones on the racks you're cooking. When the cutter trimmed the loin off the bone, it may not have been trimmed uniformly over each of the bones. I know that's why some racks have shiners. Maybe that's the issue? Or at least part of it? Sorry. Not sure.
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Unread 08-25-2013, 07:07 PM   #3
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I think Southern Home Boy is right. Try to find racks that are comparable to each other. While you don't want shiners, you don't want them too thick either.

That being said, if the tenderness is there, it really shouldn't matter. If you layer them in the box like most folks do, you won't see if there is pullback on the bottom layer anyways.
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Unread 08-25-2013, 08:00 PM   #4
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I have been cooking individually packed St. Louis that are pretty closely matched in weight (3.2-3.4 lbs/rack). The variation I see is more rack to rack or one end of the rack to the other.
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Unread 08-26-2013, 05:46 AM   #5
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I wouldn't sweat it. I've been judging KCBS for eight years, and I've never heard a judge mention the amount of bone showing on a rib entry as something they noticed in scoring presentation.

Focus on tenderness of the meat, not exposure of the bones.
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Unread 08-26-2013, 10:52 AM   #6
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Inconsistent heat in your cooker can cause that too.
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Unread 09-10-2013, 11:36 AM   #7
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Swamp Boys Q School has the answer
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Unread 09-10-2013, 11:46 AM   #8
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Quote:
Originally Posted by Rub View Post
Swamp Boys Q School has the answer
Yes they do!
And I'll never tell!
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Unread 09-10-2013, 02:20 PM   #9
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on one of the current bbq pitmasters programs one team shows how he does it.
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Unread 09-10-2013, 03:01 PM   #10
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Quote:
Originally Posted by Rub View Post
Swamp Boys Q School has the answer
That is pretty much the opposite of helping him.
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Unread 09-10-2013, 03:46 PM   #11
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No doubt...I hate taunting "secret" bs

I do it by creating a pocket of foil that is just on the bones. It will steam just that portion of the rib and cause pullback. Use a light liquid like apple juice.

Anyone else wanna give their method...
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Unread 09-10-2013, 03:50 PM   #12
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Fair enough. You've been called out Rub!

But again to emphasize my initial response - the amount of rib bone showing doesn't really matter to judges, at least in KCBS contests. With so many other things to deal with that DO matter, why worry about this at all?
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Unread 09-10-2013, 04:02 PM   #13
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Make sure the ribs are trimmed to where the bones are round not oblong. Then take a knife and go around the bone about 3/8ths deep.
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Unread 09-10-2013, 04:31 PM   #14
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Quote:
Originally Posted by Hawg Father of Seoul View Post
That is pretty much the opposite of helping him.
No the opposite of helping him would be giving mis-information. I said exactly where the info could be found.

And TooSaucedToPork it's not "taunting secret bs." I've given probably more information in person or at contests to friends, new teams, and strangers than 99% of the teams out there. It's unfortunate you feel I'm being mean.
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Unread 09-10-2013, 04:38 PM   #15
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I disagree that judges don't look at pull back on ribs. I know for a fact that judges in our area look for anything wrong with ribs to mark down appearance scores, ribs not cut straight (because bones are not straight), uneven pull back on the ribs, too much pull back, too little pull back. It is all under the close attention of the nit picky judge. Trust me, EVERYTHING matters!

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