Sat. Rib cook

GridironGriller2 · 09-13-2008, 08:57 AM

I'm starting a test run today on the ribs for the UAB/University of Memphis BBQ contest. I'm a little rusty since the last time I cooked ribs was back in June for the Variety Club contest. I'm going to try to cook to the times that were set out in the UAB rules. Example set-up begins around 9 am cooks meeting at 11am and turn-in at 5pm. I have to adjust my cooking schedule a little do to the short time available. I like to marinate my ribs overnight or for at least 6hrs but in this case I may get max 3hrs. Going to cook three racks of baby backs today. At the competention they want 10 pieces so I'm planning on going with 5-6 racks to make sure I have enough. So lets begin. By the way excuse the bad picture quality I'm having to use my camera phone.

Ribs with membranes pulled and cleaned

Ribs marinating... ok I cheated a little I started at 8:30am I;m ready to cook some ribs

I will post all day long updates and pron. If you have any suggestions or criticisms please feel free to jump in.

Cliff H. · 09-13-2008, 09:01 AM

How long are you going to leave them in the pineapple juice ?

GridironGriller2 · 09-13-2008, 09:07 AM

Quote:

Originally Posted by Cliff H.

How long are you going to leave them in the pineapple juice ?

I only have time for apox 2 1/2-3hrs. Usually allow them to marinate for overnight at competention.

GridironGriller2 · 09-13-2008, 09:31 AM

Here is the grill with mods suggested by everyone here. The wood we will use today and the charcoal.

GridironGriller2 · 09-13-2008, 10:59 AM

Ribs rubbed and on the grill at 10:55am

GridironGriller2 · 09-13-2008, 05:15 PM

Final product need to back down on black pepper in the rub and the tenderness was a just a hair off. Besides that I like them.

Azinine · 09-13-2008, 05:40 PM

Looks great. I haven't cooked ribs in a while either and that just made me want some.

jeffjenkins1 · 09-13-2008, 09:23 PM

Looks good, not at all rusty!

Jeff

Desert Dweller · 09-13-2008, 09:28 PM

I have six racks thawing in the fridge, ready for tomorrow's supper. Let's hope mine come out as well. If they don't, do you have any leftovers?

Cabntmkr1 · 09-13-2008, 11:05 PM

Looks like you nailed that one!

Great job! Let us know how you do, and hopefully you will get a call at the comp., bro.

barbefunkoramaque · 09-13-2008, 11:15 PM

Good job... just never get the urge to use FRESH pineapple juice.

Norcoredneck · 09-14-2008, 05:13 AM

Congrats on the sucessful cook.

GridironGriller2 · 09-14-2008, 08:10 AM

Quote:

Originally Posted by Desert Dweller

I have six racks thawing in the fridge, ready for tomorrow's supper. Let's hope mine come out as well. If they don't, do you have any leftovers?

Sorry no leftovers expect the bones....

Quote:

Good job... just never get the urge to use FRESH pineapple juice.

I hear a story here .....

Thanks everyone I feel pretty good now that I have shacking the rust off a little. I may try one more test run in the next week or so.

09-13-2008, 08:57 AM	#1
GridironGriller2 Knows what a fatty is. Join Date: 06-02-08 Location: Memphis, tn Downloads: 0 Uploads: 0	Sat. Rib cook I'm starting a test run today on the ribs for the UAB/University of Memphis BBQ contest. I'm a little rusty since the last time I cooked ribs was back in June for the Variety Club contest. I'm going to try to cook to the times that were set out in the UAB rules. Example set-up begins around 9 am cooks meeting at 11am and turn-in at 5pm. I have to adjust my cooking schedule a little do to the short time available. I like to marinate my ribs overnight or for at least 6hrs but in this case I may get max 3hrs. Going to cook three racks of baby backs today. At the competention they want 10 pieces so I'm planning on going with 5-6 racks to make sure I have enough. So lets begin. By the way excuse the bad picture quality I'm having to use my camera phone. Ribs with membranes pulled and cleaned Ribs marinating... ok I cheated a little I started at 8:30am I;m ready to cook some ribs I will post all day long updates and pron. If you have any suggestions or criticisms please feel free to jump in.

09-13-2008, 09:01 AM	#2
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas Downloads: 0 Uploads: 0	How long are you going to leave them in the pineapple juice ? __________________ Cliff

09-13-2008, 05:40 PM	#7
Azinine Take a breath! Join Date: 02-16-07 Location: Atlanta, GA Downloads: 0 Uploads: 0	Looks great. I haven't cooked ribs in a while either and that just made me want some. __________________ Jared "Yeah, but bacon tastes gooood. Pork chops taste gooood" -Pulp Fiction Weber Smokey Mountain Weber 22.5" One Touch Silver Charbroil Silver Smoker w/ mods (never used anymore)

09-13-2008, 09:23 PM	#8
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	Looks good, not at all rusty! Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

09-13-2008, 09:28 PM	#9
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close... Downloads: 0 Uploads: 0	I have six racks thawing in the fridge, ready for tomorrow's supper. Let's hope mine come out as well. If they don't, do you have any leftovers? __________________ Bo Compton in Mesa, AZ, KCBS CBJ Weber Ranch Kettle, BDS Mega, OTS, Weber Platinum WSM w/Stacker from ProQ LFSA RED Thermapen, And 1 2010 Victor brand Hot Dog Cart

09-13-2008, 09:31 AM	#4
GridironGriller2 Knows what a fatty is. Join Date: 06-02-08 Location: Memphis, tn Downloads: 0 Uploads: 0	Here is the grill with mods suggested by everyone here. The wood we will use today and the charcoal.

09-13-2008, 10:59 AM	#5
GridironGriller2 Knows what a fatty is. Join Date: 06-02-08 Location: Memphis, tn Downloads: 0 Uploads: 0	Ribs rubbed and on the grill at 10:55am

09-13-2008, 05:15 PM	#6
GridironGriller2 Knows what a fatty is. Join Date: 06-02-08 Location: Memphis, tn Downloads: 0 Uploads: 0	Final product need to back down on black pepper in the rub and the tenderness was a just a hair off. Besides that I like them.

09-13-2008, 11:05 PM	#10
Cabntmkr1 is Blowin Smoke! Join Date: 08-19-07 Location: Wichita, Ks. Downloads: 0 Uploads: 0	Looks like you nailed that one! Great job! Let us know how you do, and hopefully you will get a call at the comp., bro. __________________ New Braunfels Black Diamond Backwoods Patio Smoker ET-73 Maverick Wireless Thermometer ServSafe Certified Déjà Moo - The feeling you've heard that bull before.

09-13-2008, 11:15 PM	#11
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	Good job... just never get the urge to use FRESH pineapple juice. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

09-14-2008, 05:13 AM	#12
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Congrats on the sucessful cook. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Sat night cook	fil	Q-talk	16	02-15-2009 11:18 PM
Sat afternoon cook	fil	Q-talk	13	12-21-2008 03:36 PM
Sat night cook	thillin	Q-talk	22	10-17-2007 01:31 PM
Sat. Cook - Guidance needed	bmarley5780	Q-talk	40	05-04-2007 02:25 PM
Brisket Advice Needed - cook on Sat serve on Sun	jgh1204	Q-talk	36	03-07-2005 04:30 PM