Turn in ribs, Grilled or not

DBrentster · 06-01-2008, 02:03 AM

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.

exhorns · 06-01-2008, 02:36 AM

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

mds2 · 06-01-2008, 03:05 PM

My ribs go from the smoker to the cutting board to the box.

voodoobbqIL · 06-01-2008, 09:20 PM

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.

Wizards of 'Que · 06-01-2008, 09:46 PM

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.

DBrentster · 06-01-2008, 09:56 PM

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"

Sawdustguy · 06-02-2008, 05:33 AM

Be careful, the sugars in the sauce don't take very long to burn.

Tar River BBQ · 06-02-2008, 05:59 PM

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

Charlie

The Pickled Pig · 06-02-2008, 07:06 PM

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

www.amazingribs.com

chromesporty · 06-03-2008, 02:10 PM

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.

06-01-2008, 02:03 AM	#1
DBrentster Got Wood. Join Date: 05-02-07 Location: Centreville, VA Downloads: 0 Uploads: 0	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.

06-01-2008, 03:05 PM	#3
mds2 On the road to being a farker Join Date: 05-26-07 Location: Lincoln,Ne Downloads: 0 Uploads: 0	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

06-01-2008, 09:20 PM	#4
voodoobbqIL Full Fledged Farker Join Date: 10-03-05 Location: Louisville, KY Downloads: 0 Uploads: 0	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 KCBS CBJ Ole' Hickory CTO / large BGE 2 x Weber 22.5 One Touch Silver (red , black) Weber Smokey Joe Char-Broil Gas Passer

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 Downloads: 0 Uploads: 0	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. __________________ Fred [URL="http://www.wizardsofque.com"]www.wizardsofque.com[/URL] Home of Big Red, "the Manly Man" cooker and Ole Hickory SDL-x, FE 100, Backwoods Fatboy

06-02-2008, 05:33 AM	#7
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	Be careful, the sugars in the sauce don't take very long to burn. __________________ Guy (Brewmaster and Pitmaster) BBQ Team: *Two Fat Polocks BBQ Team* Brewery: Black Dog Brewery BBQ Equipment: "Sam I Am": XL Big Green Egg "Barbra Q": Lang 84 Deluxe "R2 and D2": Twin 22" Weber Smokey Mountains Brewery: Custom Made Automated Souped Up Sabco

06-01-2008, 02:36 AM	#2
exhorns Knows what a fatty is. Join Date: 03-24-08 Location: East Farmingdale, NY Downloads: 0 Uploads: 0	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

06-01-2008, 09:56 PM	#6
DBrentster Got Wood. Join Date: 05-02-07 Location: Centreville, VA Downloads: 0 Uploads: 0	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"

06-02-2008, 05:59 PM	#8
Tar River BBQ Knows what a fatty is. Join Date: 06-30-07 Location: Newport news, Va. Downloads: 0 Uploads: 0	Quick char good thing !!!!! Howdy, It adds a little flair to the ribs, but just for a second or two. Charlie __________________ (1) 350 gal. Carolina microwave (1) Submarine smoker (2) 55 gal. UDS

06-02-2008, 07:06 PM	#9
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS Downloads: 0 Uploads: 0	While I don't do it, this guy highly recommends direct heat to finish ribs... www.amazingribs.com __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

06-03-2008, 02:10 PM	#10
chromesporty is one Smokin' Farker Join Date: 10-21-03 Location: Rockwall, TX Downloads: 0 Uploads: 0	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

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