Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


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.

Thread Tools
Old 06-01-2008, 02:03 AM   #1
Got Wood.
Join Date: 05-02-07
Location: Centreville, VA
Default Turn in ribs, Grilled or not

We are fairly new but am wondering if the general consensus is to give ribs a quick direct heat char before turning in?

In our first three comps, we didnt but was wondering if anyone does this...or is this taboo.
DBrentster is offline   Reply With Quote

Old 06-01-2008, 02:36 AM   #2
On the road to being a farker
Join Date: 03-24-08
Location: East Farmingdale, NY

When "finishing" my ribs, I apply the sauce and put on somewhat direct heat for a couple of minutes to set the sauce. The idea is not to char the ribs, just to thicken the coating of sauce. Don't leave on long enough to ruin the ribs you just spent hours trying to get right. That's just what I do, I hope this helps. ex
exhorns is offline   Reply With Quote

Old 06-01-2008, 03:05 PM   #3
On the road to being a farker
Join Date: 05-26-07
Location: Lincoln,Ne

My ribs go from the smoker to the cutting board to the box.
The Saucy Lads BBQ Team

Brinkmann Electric Bullet
Weber Kettle
Homemade Cabinet Smoker
Large Homemade Offset
Large Stumps Clone
mds2 is offline   Reply With Quote

Old 06-01-2008, 09:20 PM   #4
Full Fledged Farker
voodoobbqIL's Avatar
Join Date: 10-03-05
Location: Louisville, KY

You should definitely let the sauce setup, but I do not recommend grilling them as the chance to burn the sauce increases greatly. Basically you want to bake the sauce coating on.
Kevin a.k.a. Smokcrates, BBQ P[FONT=Arial]hilosopher[/FONT]
Partners in Swine Comp. BBQ Team
Ole' Hickory CTO /
large BGE
2 x Weber 22.5 One Touch Silver (red , black)
Weber Smokey Joe
Char-Broil Gas Passer
voodoobbqIL is offline   Reply With Quote

Old 06-01-2008, 09:46 PM   #5
Wizards of 'Que
On the road to being a farker
Join Date: 01-06-08
Location: Hot Springs, AR

Many sucessful cooks have used the method. The fact is no one here knows. New judges every week, different tables, ect. Do what you like, and if it doesn't work in your area after 4 or 5 contests, do something different.

Home of Big Red, "the Manly Man" cooker and
Ole Hickory SDL-x, FE 100, Backwoods Fatboy
Wizards of 'Que is offline   Reply With Quote

Old 06-01-2008, 09:56 PM   #6
Got Wood.
Join Date: 05-02-07
Location: Centreville, VA

Thanks guys. I think when its finishing time I'll try to move the ribs closer to the hot side of the BBC Offset so the sauce can "bake in"
DBrentster is offline   Reply With Quote

Old 06-02-2008, 05:33 AM   #7
Quintessential Chatty Farker
Sawdustguy's Avatar
Join Date: 09-14-05
Location: Manorville, Long Island

Be careful, the sugars in the sauce don't take very long to burn.
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is offline   Reply With Quote

Old 06-02-2008, 05:59 PM   #8
Tar River BBQ
Knows what a fatty is.
Join Date: 06-30-07
Location: Newport news, Va.
Default Quick char good thing !!!!!

Howdy, It adds a little flair to the ribs, but just for a second or two.

(1) 350 gal. Carolina microwave
(1) Submarine smoker
(2) 55 gal. UDS
Tar River BBQ is offline   Reply With Quote

Old 06-02-2008, 07:06 PM   #9
The Pickled Pig
is One Chatty Farker
The Pickled Pig's Avatar
Join Date: 06-21-07
Location: Overland Park, KS

While I don't do it, this guy highly recommends direct heat to finish ribs...

Paul Ostrom
The Pickled Pig

Twitter - @ThePickledPig

CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,
The Pickled Pig is offline   Reply With Quote

Old 06-03-2008, 02:10 PM   #10
is one Smokin' Farker
chromesporty's Avatar
Join Date: 10-21-03
Location: Rockwall, TX

I used a grill to set the sauce last year, and never placed in 4 contests. Started using the smoker to set the sauce and have placed in the top ten 3 out of 4 contests so far this year. Go figure, My preference was on the grill.
Shiner Bock is the grease that helps us slide thru life.

New R&O smoker - Flaco
Battle tested WSM - R2D2
chromesporty is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Why do my ribs turn out dark? Dubs Q-talk 31 10-23-2011 08:55 AM
which is a more candied turn-in. chicken or ribs? boogiesnap Competition BBQ 17 07-10-2011 12:14 AM
Ribs turn in box looking or critic ..thanks . SmokinGuitarPlayer Competition BBQ 17 04-07-2011 01:24 AM
My Turn, My Turn, My Turn! Stuffed De-Boned Chicken! D.F. Expat Q-talk 18 03-08-2011 01:29 PM
Cutting ribs for turn-in DBrentster Competition BBQ 13 07-21-2008 10:21 PM

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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 04:34 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
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