ブタ
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 08-04-2010, 09:14 PM   #1
begolf25
Knows what a fatty is.
 
Join Date: 07-17-10
Location: Hanover, PA
Downloads: 0
Uploads: 0
Default Shorter Rib Cook Time

We are just getting started in competition BBQ. This Saturday will be our 2nd competition. It is a one day competition with ribs and chicken only.

We have always practiced using about a 6 hour window to cook our ribs. This weekend we will only have about 5. I was thinking we could cook a little higher and go with something like a 3-1-1. Unfortunately, we did not get a chance to practice this before.

Any suggestions on cutting an hour out of our cook time?

Thanks,

Bryan
__________________
Superior SS-1 | Primo Oval XL | Large Big Green Egg x 2
begolf25 is offline   Reply With Quote


Unread 08-04-2010, 09:29 PM   #2
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

If it's st louis cut try 2-2-1 You want them done. 250 miimun but probaly 250 for the first 2 then 300 for the next 2 then it's up to you.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Unread 08-05-2010, 12:00 PM   #3
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

i have very good results with ribs @ 300-325 for 2.5-3 hours in a WSM. very tender, good tooth, juicy, with good flavor.

find the time to test out your cook before bringing to the playinmg field.
boogiesnap is offline   Reply With Quote


Unread 08-05-2010, 05:04 PM   #4
Dan - 3eyzbbq
is one Smokin' Farker

 
Dan - 3eyzbbq's Avatar
 
Join Date: 10-10-07
Location: Owings Mills, MD
Downloads: 0
Uploads: 0
Default

Practice on Friday in your oven. It will get you close. Or roll the dice and crank the temp.
__________________
Dan Hixon
3 Eyz BBQ
www.3eyzbbq.com

Thanks to our sponsors: The BBQ Guru, Grizzly Coolers, FAB, Yoder Smokers, Big Poppa Smokers (Elite Team) and BBQ Bobís Havín a BBQ
Special thanks to Snake River Farms for the their support as well.
Dan - 3eyzbbq is offline   Reply With Quote


Unread 08-05-2010, 05:24 PM   #5
RobKC
is one Smokin' Farker

 
RobKC's Avatar
 
Join Date: 07-10-07
Location: Summerville, SC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Dan - 3eyzbbq View Post
Practice on Friday in your oven. It will get you close. Or roll the dice and crank the temp.
Great advice. A lot of times when we want to try something new at a contest, we cook it Friday for dinner.
__________________
Go For Smoke BBQ - Summerville SC
RobKC is offline   Reply With Quote


Thanks from:--->
Unread 08-05-2010, 07:45 PM   #6
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

yeah, but NOT IN THE OVEN.

it's not even close to the same as a comp live fire enviornment.
for recipes, maybe, but a temp and time on a live fire with a set turn in time? gotta do it for real.

it won't give you a true field test result in an oven.
boogiesnap is offline   Reply With Quote


Unread 08-05-2010, 08:25 PM   #7
Contracted Cookers
is one Smokin' Farker
 
Contracted Cookers's Avatar
 
Join Date: 12-11-07
Location: Jefferson City, MO
Downloads: 0
Uploads: 0
Default

with the cookers you have listed just raise the temps. i cannot believe that with those cookers it takes that long. are you trying to warm then death.
Contracted Cookers is offline   Reply With Quote


Unread 08-05-2010, 08:43 PM   #8
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

I take it that this is a one day event? Was the amount of time you will have a surprise? I'm curious why you didn't practice the shorter cook time.

You don't mention wether you are cooking spares or loin backs. If they are spares, you can try a 2-1-1 at 275 degrees. If they are getting close to done when you take them out of the foil you can always cut back the temp or cook them until they are done and hold them in a cooler or Cambro if they are early.

For Loin backs, 2-1-1 at 240 should be fine unless they are very meaty.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is offline   Reply With Quote


Unread 08-05-2010, 09:09 PM   #9
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by boogiesnap View Post
yeah, but NOT IN THE OVEN.

it's not even close to the same as a comp live fire enviornment.
for recipes, maybe, but a temp and time on a live fire with a set turn in time? gotta do it for real.

it won't give you a true field test result in an oven.
So, You're saying 275 f. in an oven is different than 275 F in a smoker ?!?!... why ?
Podge is offline   Reply With Quote


Unread 08-06-2010, 07:54 AM   #10
Scottie
Babbling Farker
 
Scottie's Avatar
 
Join Date: 11-03-06
Location: Chi-Town
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Podge View Post
So, You're saying 275 f. in an oven is different than 275 F in a smoker ?!?!... why ?
That's like... Would you rather get crushed by a ton of steel or a ton of feathers?... The only thing a oven doesn't offer is smoke. That's why they invented liquid smoke. Wouldn't go to a contest without it!
__________________
cancersuckschicago.com
FROM SEA TO SHINING SEA BBQ TOUR

Red Jambo one off
FE 100
FEC 100
WSM
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
Scottie is offline   Reply With Quote


Unread 08-06-2010, 08:13 AM   #11
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Podge View Post
So, You're saying 275 f. in an oven is different than 275 F in a smoker ?!?!... why ?
oh, i don't know, maybe fire management?

if it's the same, why then don't we just all enter betty crocker recipe contests?

alright, i'll stop by the penalty box now.
boogiesnap is offline   Reply With Quote


Unread 08-06-2010, 09:12 AM   #12
begolf25
Knows what a fatty is.
 
Join Date: 07-17-10
Location: Hanover, PA
Downloads: 0
Uploads: 0
Default

Thanks for the suggestions everyone. We are cooking spares. Unfortunately, the past 4-5 weeks have been crazy with work and family commitments practice time has not been available but I think we can make things work.

Contracted Cookers, we usually go 3-2-1 and get pretty good results. They do come off the grill nice and warm
__________________
Superior SS-1 | Primo Oval XL | Large Big Green Egg x 2
begolf25 is offline   Reply With Quote


Unread 08-06-2010, 10:02 AM   #13
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by boogiesnap View Post
oh, i don't know, maybe fire management?

if it's the same, why then don't we just all enter betty crocker recipe contests?

alright, i'll stop by the penalty box now.
I was assuming that fire management issue was already out of the equation. I would hope that anyone that enters a contest would have the experience down enough to keep a constant temp in their choice of smoker. If turn in times are constant, and expectations of things being finished within a certain window, it is one of the most important things is to have fire management/constant temps down first.

Once that is taken care of, then there's no reason why a person can not practice certain things in an oven for flavor profiles, etc. Things may be a little different, but can be learned to be adjusted.

I've done a lot of practicing in the oven and my BGE. Once I come up with something worth firing up the smoker for, I then move on to that. Then i've found very subtle differences in times vs temps for my smoker compared to the oven and BGE. But that's just my experience.
Podge is offline   Reply With Quote


Thanks from: --->
Unread 08-06-2010, 10:04 AM   #14
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Scottie View Post
That's like... Would you rather get crushed by a ton of steel or a ton of feathers?... The only thing a oven doesn't offer is smoke. That's why they invented liquid smoke. Wouldn't go to a contest without it!
I take liquid smoke to contests, because I just drink it for the nice tasting burps.
Podge is offline   Reply With Quote


Unread 08-06-2010, 10:12 AM   #15
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

i see what you're saying, BUT, depending on your cooker, maintaining 325* as opposed to 225* can be a challenge, especially if you've never done it before.

and thusly very risky at a comp.

btw bgolf25, i personally don't foil ribs at that cook temp.
boogiesnap is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Rookie Rib Question....Cook time by weight or Style 420 Reasons to Eat Q-talk 3 09-04-2010 02:16 PM
HELP!!!! Cook Time for a 14 lb Rib Roast???????? Wampus Q-talk 32 12-24-2009 08:12 PM
Prime Rib - Ballpark estimate on cook time Jeff_in_KC Q-talk 7 12-25-2007 11:54 AM
Rib Snacks for my Rib Cook! thunter Q-talk 2 06-10-2007 12:19 PM
RO lump cook time - shorter than expected Kirk Q-talk 4 05-25-2006 01:10 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 05:53 AM.


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