FlavorSavor
Knows what a fatty is.
- Joined
- Oct 24, 2011
- Location
- Grottoes...
By far my worst category in KCBS, ribs. Just looking for some helpful hints to improve my scores.
I use the 3-2-1 method as a guideline at about 230*. My scores across the board are low, particularly in tenderness. I don't think they're overdone as they break away from the bone cleanly and the meat does not slide off, but perhaps a little under done...??? Cooking the ribs longer than 6 hours, to me, sounds like the wrong direction to go. Could it be the temp in which they're cooked? At 230* does the fat not render to a satisfactorily level?
Next lowest scores are taste. Averaging a 6 here! How embarrassing.... Part of the problem, I think, is that I really like my ribs, so it's hard for me to know what to change. I've tried over-the-counter rubs and I've tried making my own. I've been using only over-the-counter sauces, though. My process is:
-Dry rub. I've tied Myron Mixons recipe out of his book. I've used Big Bob Gibsons over-the-counter rub. I've used Dizzy Pig's Swamp Venom.
-Cook for about 2.5 to 3 hours at 230*
-Wrap in heavy foil with light brown sugar, squeeze butter, and honey. Allow to cook another 1.5 to 2 hours at 230*, meat side down.
-Unwrap, sauce with a 50/50 mix of Blues Hog Original and Tennessee Red, and return to pit for 30 to 40 minutes.
-20 minutes before pulling, I use Amazing Glaze.
With this process my taste scores are horrible.
The best out of the three categories is appearance. That's still not saying much. Last comp I averaged a 7 here. I'm using a stick burner pit and hickory and apple woods (more hickory than apple).
I'm not looking for someone elses recipe or technique, but I'd like to hear where I should be focusing my attention on. It's disappointing to have consistent scores on pork and brisket, then bomb in ribs.
My latest rub. Not a lot of sugar in this rub, but it does have some heat to it. Paprika, chili powder, black pepper, cayenne pepper, onion powder, light brown sugar, small amount of salt.......
When they come out of the foil, prior to the Blues Hog sauce.
Amazing Glaze, and just about done.
Side view.
Any hints?
I use the 3-2-1 method as a guideline at about 230*. My scores across the board are low, particularly in tenderness. I don't think they're overdone as they break away from the bone cleanly and the meat does not slide off, but perhaps a little under done...??? Cooking the ribs longer than 6 hours, to me, sounds like the wrong direction to go. Could it be the temp in which they're cooked? At 230* does the fat not render to a satisfactorily level?
Next lowest scores are taste. Averaging a 6 here! How embarrassing.... Part of the problem, I think, is that I really like my ribs, so it's hard for me to know what to change. I've tried over-the-counter rubs and I've tried making my own. I've been using only over-the-counter sauces, though. My process is:
-Dry rub. I've tied Myron Mixons recipe out of his book. I've used Big Bob Gibsons over-the-counter rub. I've used Dizzy Pig's Swamp Venom.
-Cook for about 2.5 to 3 hours at 230*
-Wrap in heavy foil with light brown sugar, squeeze butter, and honey. Allow to cook another 1.5 to 2 hours at 230*, meat side down.
-Unwrap, sauce with a 50/50 mix of Blues Hog Original and Tennessee Red, and return to pit for 30 to 40 minutes.
-20 minutes before pulling, I use Amazing Glaze.
With this process my taste scores are horrible.
The best out of the three categories is appearance. That's still not saying much. Last comp I averaged a 7 here. I'm using a stick burner pit and hickory and apple woods (more hickory than apple).
I'm not looking for someone elses recipe or technique, but I'd like to hear where I should be focusing my attention on. It's disappointing to have consistent scores on pork and brisket, then bomb in ribs.
My latest rub. Not a lot of sugar in this rub, but it does have some heat to it. Paprika, chili powder, black pepper, cayenne pepper, onion powder, light brown sugar, small amount of salt.......
When they come out of the foil, prior to the Blues Hog sauce.
Amazing Glaze, and just about done.
Side view.
Any hints?