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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 08-15-2010, 08:49 PM   #1
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Default When ribs become candy ?

Fairly new to this whole bbq thing, 3 contests in......
How, when or why..? Is it that some rib meat becomes almost hard like candy, not juicy soft meat, but its delicous....
Its comes off the bone with ease but has a gentle toughness to it....
How is that accomplished ?? Anyone know what i am talking about ?
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Unread 08-16-2010, 04:17 AM   #2
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candy on a stick, it all about how sweet you make em. read this, good starting point http://www.bbq-brethren.com/forum/sh...ad.php?t=77966
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Unread 08-16-2010, 07:13 AM   #3
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Not sure but maybe its cause your rub. Sounds like the meat may be getting cured. Is the meat your talking about have a solid red color to it?
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Unread 08-16-2010, 07:32 AM   #4
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Quote:
Originally Posted by Smokenstien & SmokinBride View Post
Its comes off the bone with ease but has a gentle toughness to it....
How is that accomplished ?? Anyone know what i am talking about ?
when you cook ribs there is a small window where ribs are done without falling off the bone. before the window. the ribs are tough - after they fall of the bone
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Unread 08-16-2010, 09:25 AM   #5
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I personally do not like it when that happens, and I've modified my process a bit to avoid it. The rub I used before had a lot of brown sugar in it, and it would create a reddish bark, but it also wasn't bite-through which is what I prefer. The meat was tender, but the bark would cause more of the meat to pull from the bone as the judge was sampling it.

I now have toned down the amount of sugar in the rub, and go a bit lighter on the seasoning as well. It apparently is working, because I never had a call in ribs prior to this season, and I now have placed in the top 10 in 80% of the contests I've competed in this year.

That's just my $.02

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Unread 08-16-2010, 11:59 AM   #6
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i thought it had to do with length of cooking time...like i had did the usual 3 2 1 method and others similar, but i had cooked a set & left the warming on the coals on a side bbq with tin foil on it & bammo.... candy on a rib stick
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Unread 08-16-2010, 12:12 PM   #7
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Without giving away the exact method, yes, cooking time (actually the process) does have something to do with it. Experiment and you will find what you're looking for I spent 3 months this last off season working solely on ribs. ...and unlike U2, I did find what I was looking for

Here are some pics: http://www.facebook.com/pages/Highla...d=289224500685
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Unread 08-16-2010, 05:31 PM   #8
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love to hear more feedback on this subject.......

i think some commercial chains try to achieve this, & i am not talking layering sauce after sauce with sweet stuff, its the texture of the meat....cross between tender beef jerky & who knows ??
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Unread 08-16-2010, 05:43 PM   #9
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Quote:
Originally Posted by Capn Kev View Post
Without giving away the exact method, yes, cooking time (actually the process) does have something to do with it. Experiment and you will find what you're looking for I spent 3 months this last off season working solely on ribs. ...and unlike U2, I did find what I was looking for

Here are some pics: http://www.facebook.com/pages/Highla...d=289224500685
huh? lame tease, why bother
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Unread 08-16-2010, 05:52 PM   #10
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i think i know what you are talking about. kinda like the meat version of candied fruit. i was thinking about just packing a rack of ribs in brown sugar over night to try to get a conversion in the meat, like a sugar cure. maybe the same method of candieing fruit can be applied to meat.
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Unread 08-16-2010, 09:42 PM   #11
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Quote:
Originally Posted by rookiedad View Post
i think i know what you are talking about. kinda like the meat version of candied fruit. i was thinking about just packing a rack of ribs in brown sugar over night to try to get a conversion in the meat, like a sugar cure. maybe the same method of candieing fruit can be applied to meat.
Something like that....yes.....like a candied beef jerky, but not curing..by cooking. Anyone,..... bueller...... bueller
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Unread 08-17-2010, 09:40 PM   #12
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does anyone know how long it takes(hours) or what to put on them ?
Any input is greatly appreciated
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[B][FONT=Comic Sans MS][SIZE=3]My smoker will eat your WSM for breakfast :becky:[/SIZE][/FONT][/B]
[B][FONT=Comic Sans MS][SIZE=3]Custom 55 gallon drum(s) smoker that chews wood spits out the embers. (no set it & forget it BBQ stuff for me)[/SIZE][/FONT][/B]
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Unread 08-17-2010, 10:26 PM   #13
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I maynot have the rights to disclose this information to you. However, gather as much information as you can in one viewing and never look back. This guy has "representative" on all corners of the U.S., one being within an hours drive of your house. http://www.youtube.com/watch?v=GbBFZ...eature=related
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Unread 08-18-2010, 09:31 PM   #14
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thats one funny video, love the al pacino voice...
thanks for the post
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