Speed Ribs (Rib Cook-off)

[SirPorkaLot]

And Derrick one more thing. Does backyard event in capital letters imply somehow that ribs cook differently in a backyard event?

Just curious, still learning west coast Q ya know.

 

[bbq lover]

john how long does a NC cook need to cook tender ribs?

 

[SirPorkaLot]

john how long does a NC cook need to cook tender ribs?

Heck I could probably get tender ribs at 3 hours, if I foiled in liquid most of the way, but that would be braising not barbecuing.

I don't typically use any foil on my ribs and I cook untrimmed spares.
I have seen them take anywhere from 4 hours to 6 hours with temps from 275F - 220F.

Earlier it was posted that maybe they are giving out trimmed baby backs, which to be honest hadn't occurred to be because baby backs are so darn expensive back in NC I never buy them.

I don't have a clue how long baby back ribs take.

There are too many variables to give you a specific answer.

Are the ribs trimmed or whole slabs?
Spares or baby backs? Strong winds and rain or beautiful sunny day?

Perfect conditions with baby backs?? Not a clue.

:becky:

I don't claim to know it all, and learn new things every day, but I am a big fan of preserving the traditions of BBQ, and foil on ribs is not in my traditional spectrum.

 

[R2Egg2Q]

I knew I saw a video on this event from last year. I just watched it again here and they show someone's ribs at around the 2 minute mark and they were spares.

 

[bbq lover]

I don't claim to know it all, and learn new things every day, but I am a big fan of preserving the traditions of BBQ, and foil on ribs is not in my traditional spectrum. I have to agree with you but in a KCBS IBCA MBN and backyard events that you are being judged you cook for the judges I never cook and sauce the 4 meats at home the way I do at comps.so in short I for one will foil if needed since its a comp.. I will cook for the judges not me lol

 

[SirPorkaLot]

in a KCBS IBCA MBN and backyard events that you are being judged you cook for the judges I never cook and sauce the 4 meats at home the way I do at comps.so in short I for one will foil if needed since its a comp.. I will cook for the judges not me lol

I agree 100%.

I think somehow it may have been interpreted that I was complaining about this event behind the organizers back.
I was teasing about the timeframe cause it's a little silly IMHO, but it is nothing me and the owner didn't stand around a jaw about for a bit while I was in the store.

This particular contest has two sets of judges, the official judges and the people's choice component.
Hopefully I can please some of them with my new concoction:
California Speed Ribs

Now I'm off to go work on the asparagus and avocado BBQ sauce

:becky:

 

[SirPorkaLot]

I knew I saw a video on this event from last year. I just watched it again here and they show someone's ribs at around the 2 minute mark and they were spares.

Is that the same video where the local news station was promoting a rib cook off and kept showing a pork butt in a BGE?

:tsk:

 

[landarc]

I will teach you SirPorks, I can do it all. of course, I am not from North Carolina, so what do I know about BBQ :tongue:

It is all about temperature control, I also think you can get it done in 3 hours, with a little change for glazing. They will have some pull if you don't foil, but, it can be done without foil.

All joking aside, I bet if you go St. Louis cut, pull the membrane, relief cut the bones a little from the underside, go hot, open cooker for 30 minutes on the bone side, start the rendering process, then close it up, let it ride for 2.5 hours, adding moisture and using a low sugar rub, you can get them tender, then hit them with a sweet heat sauce, you can get them there. I need to try this.

 

[R2Egg2Q]

Is that the same video where the local news station was promoting a rib cook off and kept showing a pork butt in a BGE?

:tsk:

lol. Yeah, the pork butt got a lot of attention but I think that's likely the fault of the news crew or they didn't want to interfere with the competitors rib cooks.

 

[SirPorkaLot]

So let's see if I understand your proposed methodology...

Trim the crap out of the ribs so we start with little more than short ribs.

Partially cut in between the bones - during the cook, or prior to? To get more heat inside, and of course we are cranking up the heat towards the end??

It may work....but I suspect without foil or liquid we would have to go with a no sugar rub and hit 350 for the last hour to get close, then there will still be some unrendered (but crispy) fat.

If I have to foil, I'll foil, but i won't be happy about it

 

[bbq lover]

bob dont give away all the good tips :shock:

 

[landarc]

I am dying to try out using butcher paper, like some of the guys are doing on brisket, then there is that new product from Reynolds, paper fused to foil, it seems purpose built for BBQ braising. And it is non-stick, so one could candy the ribs and not have any sticking.

 

[SirPorkaLot]

This whole mixing a traditionalist with a new frontier kinda person should make for some interesting team dynamics.

Paper fused with foil??
BBQ Braising??

Fark!

 

[landarc]

Remember, my mentors in this whole BBQ thing were old men from Southern Oklahoma cooking over hickory and oak, running brick or steel pits. Those old guys would be dying to see what I have done with what they gave me, but, I am pretty sure I can still run a brick pit or stick-burning vertical cooker, just like I am still pretty sure I can run a long open pit BBQ if I had the opportunity.

 

[sitnfat]

400 degrees. 2 hours no foil needed. Just tell them that's how they do it at Rendevzous

 

[BoneDaddy's]

On my BGE I can cook a tender set of ribs in 3.5 hours...maybe not at 220, but 240-250...sure...just wrap for the last hour, apply some finishing sauce, set on grill....done and tasty

 

[SirPorkaLot]

To get my offset to 400F I will need to douse it in gasoline before I light it.

:becky:

 

[SirPorkaLot]

On my BGE I can cook a tender set of ribs in 3.5 hours...maybe not at 220, but 240-250...sure...just wrap for the last hour, apply some finishing sauce, set on grill....done and tasty

Yea BGEs will defiantly cook em up quicker.
I'm just too much of a cheapskate to own one.

 

[landarc]

maybe instead of whining about it, you should get out there, douse the offset in gasoline and try cooking some ribs in 3 hours. Maybe I can try the UDS later this week, it might work great.

 

[SirPorkaLot]

I cook ribs on my UDS at 250F avgs
4.5 hrs for me.

And I'm not whining.


I'll make them in 2 hours and still have tasty ribs. Is that my preference? Not typically