The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 08-17-2009, 03:20 PM   #1
scoobyQ
Got rid of the matchlight.
 
Join Date: 07-20-09
Location: San Rafael, CA
Downloads: 0
Uploads: 0
Default Rib Foiling Technique

Being new to competition, I followed some advice on this forum and foiled my spares after 3 hours in a WSM in apple juice. After 2 hours in the foil, these things were pretty mushy and never really firmed up after being taken out of the foil. I assume these were in the foil too long. When you foil the ribs, do you put the ribs in the foil meat side or bone side down. Also, how much liquid do you put in the foil? I think I put about a cup/per rack. Any advice would be appreciated.
scoobyQ is offline   Reply With Quote


Unread 08-17-2009, 03:42 PM   #2
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

Too much liquid. Maybe do some surfing here on using butter and brown sugar instead.

I'd use a splash (1-2 oz max) Each rack in it's own foil. 2 hours is just right and they should still be "firm" at least for nearly falling off the bone.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Unread 08-17-2009, 03:44 PM   #3
musicmanryann
is One Chatty Farker

 
Join Date: 06-11-08
Location: Ames, Iowa
Downloads: 0
Uploads: 0
Default

The tenderness of the meat is determined not only by the amount of time on the grill, but your average and median temperatures during the cook. I think most people around here would tell you that the 3-1-1 method at 225-250 is better for comp ribs than the 3-2-1 method.

We go bone side up when foiling and foil for an hour. A cup per sounds fine, I just think you don't want the rack completely submerged, but at the same time it probably doesn't make a big difference. Although if you are cooking so hot that liquid begins to boil, that will overcook them as well. We don't really use liquid per se, but do what Ford suggested above.
__________________
Big T'z Q Cru Championship BBQ Team
CBJ #50801
6 WSM's
2 Weber Kettles
FEC100
2 Backwoods Fatboy
2 Not-so-Ugly Drum Smokers from Gateway BBQ Store
Jambo -- The Orange Monster
www.bigtzbbq.com
Join our facebook group
musicmanryann is offline   Reply With Quote


Unread 08-17-2009, 10:49 PM   #4
Rookie'48
Quintessential Chatty Farker

 
Rookie'48's Avatar
 
Join Date: 11-12-06
Location: Des Moines, Iowa
Downloads: 0
Uploads: 0
Default

I usually go bone side up with Parkay (from the squeeze bottle), brown sugar & some other stuff for an hour, then back in the smoke bone side down for 45 to 60 minutes, or until they're bending good. But then again, I don't compete .
__________________
Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
Rookie'48 is offline   Reply With Quote


Unread 08-18-2009, 12:28 AM   #5
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

People foil their ribs?
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Unread 08-18-2009, 08:31 AM   #6
BBQ_Mayor
is One Chatty Farker
 
BBQ_Mayor's Avatar
 
Join Date: 05-14-07
Location: Cambridge,Ia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bigmista View Post
People foil their ribs?

Only if they want to win.
__________________
Ray
Smokehouse 72 Competition Cooking team
Visit our Facebook page - Smokehouse72
WSM
Whole Hog Smoker
CBJ #4643
BBQ_Mayor is online now   Reply With Quote


Unread 08-18-2009, 08:42 AM   #7
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

Foil with the flavors of what you think your finishing sauce should be. The above reference are good ones. I use other flavoring along with butter. I also add BBQ sauce to my foil and juices. I only foil for tops one hour at 250.
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 08-18-2009, 01:37 PM   #8
Big Mike's BBQ
On the road to being a farker
 
Join Date: 03-19-09
Location: Huxley, Iowa
Downloads: 0
Uploads: 0
Default

Foil bone side up ( you need less liquid for the meat to set in) I use a 12 can and divide it evenly between three racks. One hour tops at 250.
Big Mike's BBQ is offline   Reply With Quote


Unread 08-18-2009, 04:08 PM   #9
crd26a
Full Fledged Farker
 
Join Date: 04-16-09
Location: Olathe, KS
Downloads: 0
Uploads: 0
Default

Get a spray bottle, give them a good spray, and be done with it. Add anything else you might like (brown sugar, blue bottle, etc.) but they'll baste themselves. Don't even ask how many times I've poured hot rib grease on my toes at competitions. Stupid flip flops.....
__________________
Border War Smokers - "BBQ worth killin' your neighbor for"
crd26a is offline   Reply With Quote


Unread 08-18-2009, 05:24 PM   #10
AzQer
Full Fledged Farker
 
AzQer's Avatar
 
Join Date: 10-06-06
Location: Southern Arizona
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by crd26a View Post
Don't even ask how many times I've poured hot rib grease on my toes at competitions. Stupid flip flops.....
Yea haw you and me both dont that just make your blood pump.
__________________
Mark Smith
Hog Pit Smokehouse Competition Team
22 1/2" WSM , Treager Cow
SMG Smoker
Treager BBQ100
KCBS CBJ #24174
BBQ Brethren Arizona Chapter
BBQ Brethren Drum Corp
AzQer is offline   Reply With Quote


Unread 08-19-2009, 01:18 AM   #11
Professor Salt
is one Smokin' Farker
 
Professor Salt's Avatar
 
Join Date: 01-23-07
Location: Orange County, CA
Downloads: 0
Uploads: 0
Default

I go 3-1.5-.5 at 250F

The foil time varies alot from rack to rack. After 1.25 hour in foil, I'll pull out each rack and check for tenderness. If it needs more time, I'll check again in 15 minutes and so on until they're done.

The last 30 minutes is to firm up the meat and give the finish sauce a nice tacky finish.
__________________
1/4 of the Four Q BBQ Team
I write for the LA Weekly,
OC Weekly and professorsalt.com
I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS.
Super-fast purple Thermapen
Professor Salt is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Giving away family's precious rib technique... :) twinsfan Q-talk 109 08-15-2011 11:24 PM
Technique btcg Q-talk 19 08-10-2011 01:49 PM
Best technique for an offset? mykz26 Q-talk 12 06-12-2011 08:33 PM
Foiling/Coolering a Prime Rib Roast fatguyputter Q-talk 22 01-18-2011 03:56 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

Loading



All times are GMT -5. The time now is 12:24 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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