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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.


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Unread 05-14-2010, 06:30 PM   #1
Derek
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Default Rib selections?

Which selection of ribs do you guys use mainly for KCBS judges?

Jeff a KCBS certified judge told me that he said St Louis style ribs are ok, So it got me wondering.

Sould I use them for the rib fests? or stick to the ribs I like to handle and cook?
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Unread 05-14-2010, 06:33 PM   #2
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babyback or St. Louis - whichever you cook better

Hard to find but look out for kosher ribs...
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Unread 05-14-2010, 06:35 PM   #3
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Originally Posted by MilitantSquatter View Post
Hard to find but look out for kosher ribs...

babyback or St. Louis
if I use St. Louis style that's pretty much trimmed.

And if I just remove the membrane that's not cheating too much right? ( prep time is of the essence ) and I want 1-2 hours marination time in the fridge )
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Unread 05-14-2010, 06:37 PM   #4
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8am to -12pm ( turn in time ) will give me the chance for 1 hour marination time? and be able to use the 3 1 1/2 method?
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Unread 05-14-2010, 06:39 PM   #5
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Skip the "marination" Derek. Doesn't add anything. Peeling the skin takes 5 seconds.
Besides, there's no fridge at a rib cook off. :)
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Unread 05-14-2010, 06:42 PM   #6
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Skip the "marination" Derek. Doesn't add anything. Peeling the skin takes 5 seconds.
Besides, there's no fridge at a rib cook off. :)
You have a point Bubba, but at the Silver lake cook out I will have a fridge with a bath bathroom near buy :)

Al ready got my entry form all filled out for silver lake, and purchased enough space for a 17 ft trailer I can use at the cook out.
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Unread 05-14-2010, 06:43 PM   #7
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You might want to double check your math. 8 - 12 is 4 hours. 1 hour marinading, then 3 -1 -1/2 is a total of 5 1/2 hours. You need at least 15 minutes to get the turn in ready. You can do spares in that time, but you'll need to kick the temp up. I cook spares at 275 and they normally take 4 1/2 hours if I foil.

If the judges are CBJs, then you'll do fine with either spares or baby backs, but if the judges are off the street I think baby backs will do better.
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Unread 05-14-2010, 06:46 PM   #8
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Quote:
Originally Posted by Ron_L View Post
You might want to double check your math. 8 - 12 is 4 hours. 1 hour marinading, then 3 -1 -1/2 is a total of 5 1/2 hours. You need at least 15 minutes to get the turn in ready. You can do spares in that time, but you'll need to kick the temp up. I cook spares at 275 and they normally take 4 1/2 hours if I foil.

If the judges are CBJs, then you'll do fine with either spares or baby backs, but if the judges are off the street I think baby backs will do better.
Thank you bro, I've put a call into Jeff and see if I will have time for the 3-2-1 method. and I may skip the marination as you pointed out.


How ever I'm going to salt the crap out of the judges batch of ribs ( I'll be cooking 2 set's that day ) one for us and one for the judges.

My mom & my brother will be doing the turn in boxes...
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Unread 05-14-2010, 06:57 PM   #9
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Quote:
Originally Posted by Derek View Post
Thank you bro, I've put a call into Jeff and see if I will have time for the 3-2-1 method. and I may skip the marination as you pointed out.


How ever I'm going to salt the crap out of the judges batch of ribs ( I'll be cooking 2 set's that day ) one for us and one for the judges.
use it, but don't go too nuts on the salt - think "balance"
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Unread 05-14-2010, 07:14 PM   #10
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Quote:
Originally Posted by MilitantSquatter View Post
use it, but don't go too nuts on the salt - think "balance"
Will do, I was thinking about 2 tablespoons for the whole rack. maybe 3...
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Unread 05-14-2010, 08:20 PM   #11
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Not 3 tablespoons, that will be too much. You have to remember you are gonna glaze with a sauce, which adds salt as well. I also suggest you skip the marinade if you can stand to. If you can't start until 8, and turn in time is 12, here is how I would look at it.

8:00 am - Fire kettle up, pull membrane, stabilize heat in kettle below 250F, slather and rub
8:20 am - Put ribs on, resettle kettle
10:45 am - Pull and foil ribs, increase heat to 300F
11:30 am - Pull ribs from foil and put on kettle, get prepared box, pull and cut ribs
11:45 am - Head for turn in.

I would seriously consider baby backs as they cook faster.
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Unread 05-14-2010, 08:23 PM   #12
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Quote:
Originally Posted by landarc View Post
Not 3 tablespoons, that will be too much. You have to remember you are gonna glaze with a sauce, which adds salt as well. I also suggest you skip the marinade if you can stand to. If you can't start until 8, and turn in time is 12, here is how I would look at it.

8:00 am - Fire kettle up, pull membrane, stabilize heat in kettle below 250F, slather and rub
8:20 am - Put ribs on, resettle kettle
10:45 am - Pull and foil ribs, increase heat to 300F
11:30 am - Pull ribs from foil and put on kettle, get prepared box, pull and cut ribs
11:45 am - Head for turn in.

I would seriously consider baby backs as they cook faster.
Thanks LandArc.
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Unread 05-14-2010, 09:43 PM   #13
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Default Rib selections?

If it's a KCBS contest you can do your marinating, etc anytime after meat inspection. Just work backwards from turn in allowing time for boxing.
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Unread 05-14-2010, 11:10 PM   #14
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Quote:
Originally Posted by Buster Dog BBQ View Post
If it's a KCBS contest you can do your marinating, etc anytime after meat inspection. Just work backwards from turn in allowing time for boxing.
it is,

Now if I don't add any salt at all? Will the judges know if my rub & glaze, bbq sauce is flavorful?
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