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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Unread 08-30-2013, 10:19 AM   #1
Moose
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Default Discussion Thread -> "A Pork Rib-Off!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Our new TD category is...

"A Pork Rib-Off!"





As chosen by silverfinger for his back-to-back win in the "Let's Get Pickled!" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING

Quote:
Originally Posted by silverfinger
In honor of Labor Day weekend I choose "A Pork Rib-Off!"

Oh yea,
It's never been done.

Special Rule: No Country Style Ribs since they really aren't ribs!

You may submit entries that are cooked from Friday 8/30 through Sunday 9/8.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 9/9.

Click here to READ THE RULES for the BBQ Brethren Throwdown...

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.

Click HERE to go to the off topic, often nonsensical, confusing, and downright bizarre discussion thread.


Best of luck and even better eats to all!
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Last edited by Moose; 09-10-2013 at 04:50 PM..
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Unread 08-31-2013, 08:38 PM   #2
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While not intended for the rib throwdown, timing is everything so I guess I will be the newb who makes the initial sacrifice to the brethren rib gods ...went back to the way I used to cook on my kettle as I had grown tired of 3-2-1 over sauced ribs, tired of low slow 5-6 hr cooks spent endlessly spritzing with mediocre results..... So today I put 2 Racks of ribs with a rub of salt ,pepper garlic,and cummin on the smoke at 275 on lump mesquite with a little kings comp ... The temps drifted to 300-325 most of the cook which took 3 hours ...At 1-1/2 hours in I started stacking and rotating the position every 15-20 min until I pulled them .. No need for spritzing as they were self basting... nice tug to the meat but pulled clean from the bone ... Full f flavor and no sauce needed....No pics of fancy plates nor sides .....they were cut and eaten as soon as I was done cutting .... Ribs ...No Fannn-cy Forks needed....just paper towels!!



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Unread 08-31-2013, 08:49 PM   #3
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Well hot damn! I cooked some st louis spares today:
Entry pic:

Full cook thread here:
http://www.bbq-brethren.com/forum/sh...d.php?t=169991
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Unread 09-01-2013, 02:55 AM   #4
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Bloody good!

Mine will be up in the next few days... Fathers day here in Aussie Land, and I've had a great day. I've done a full brisket with the deckle and 2 spares. Gonna eat in about 30 mins... I'm HUNGRY!!!!!

Cheers!

Bill
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Unread 09-01-2013, 07:00 AM   #5
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Guys... Please remember to include "This is my entry" or something similar at the beginning of your post so we know to include it when we put together the vote thread.

http://www.bbq-brethren.com/forum/sh...d.php?t=166004

luv2putt and fantomlord, please confirm that your posts are entries since it is past the 6 hour edit window.
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Unread 09-01-2013, 11:36 AM   #6
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Consider that my entry with verbage that included a lack of clarity ... Induced surely by the amount of IPA consumed I'm sure...
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Unread 09-01-2013, 11:47 AM   #7
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Quote:
Originally Posted by luv2putt View Post
Consider that my entry with verbage that included a lack of clarity ... Induced surely by the amount of IPA consumed I'm sure...
Got it. And which picture do you want used for the vote thread?
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Unread 09-01-2013, 06:31 PM   #8
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Please consider this my official entry for the Rib-Off.

Entry pic:



Alot more to see here:

http://www.bbq-brethren.com/forum/sh...d.php?t=170066
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Unread 09-01-2013, 11:26 PM   #9
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Please consider this, my long awaited return entry into the BBQ Brethren throwdowns!!

It's good to be back home!





Enough of that, time for the RIBS BABY!

St. Louis trimmed spares in the YS1500. Left rack is rubbed with 3Eyz, right rack is S&P.




Getting close




I opened the HMS plate at the end of the cook to allow a more direct head to set the sauce and finish the racks.




Looking Good!






Please use the following photo as my vote thread entry photo.

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Unread 09-01-2013, 11:45 PM   #10
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Good looking ribs
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Unread 09-02-2013, 07:40 AM   #11
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Quote:
Originally Posted by Ron_L View Post
Guys... Please remember to include "This is my entry" or something similar at the beginning of your post so we know to include it when we put together the vote thread.

http://www.bbq-brethren.com/forum/sh...d.php?t=166004

luv2putt and fantomlord, please confirm that your posts are entries since it is past the 6 hour edit window.
sorry...please consider that post my entry thread, and use the pic included for voting
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Unread 09-02-2013, 11:31 AM   #12
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Quote:
Originally Posted by Ron_L View Post
Got it. And which picture do you want used for the vote thread?
Last one in my thread

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Unread 09-02-2013, 11:53 AM   #13
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Official Entry

Getting ready for a big crew



Time to try out the new cooker



Loaded up and smok'n



Some down time to wait for family



Troops are here time to play



Getting close



Time for some sauce (use this pic please)



I'll do a few things differently next time but all in all not bad for the maiden voyage.

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Unread 09-02-2013, 11:55 AM   #14
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Nice job! Which picture do you want to use?
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Unread 09-02-2013, 12:05 PM   #15
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This one please

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