I need a rib coach for comp style spares

[Jacked UP BBQ]

The rub actually has no salt in it at all, according to the maker.

 

[Spydermike72]

OC, like a few of the others said I think you may be trying to do too much. Also rubbing 5 hours before cooking may be a bit too long, try 30mins or so.. What kind of cooker are you using ? Spraying every 30 mins may be too often, but I am only going on my own experience. The old saying "if your looking you aint cooking" applies here. Just my thoughts with the info you provided...

 

[YankeeBBQ]

The rub actually has no salt in it at all, according to the maker.

Really ? Well then maybe you didn't put enough salt LOL. Without having tried the ribs it's hard to give advice to improve them.

 

[Jacked UP BBQ]

I must not have added enough salt!!!! I am cooking on a spicewine.

 

[Sledneck]

Maybe you should of listened to me last week and retired from comp cooking:tongue:

 

[Smokin' Gnome BBQ]

OC, like a few of the others said I think you may be trying to do too much. Also rubbing 5 hours before cooking may be a bit too long, try 30mins or so.. What kind of cooker are you using ? Spraying every 30 mins may be too often, but I am only going on my own experience. The old saying "if your looking you aint cooking" applies here. Just my thoughts with the info you provided...

this may sound crazy but , I have been rubbing my ribs 12-14 hours in advance, I make my own rubs so I know there is very little salt in it. I actually have done o.k. with them this past year, a 2nd and 3rd in 6 comps. I cook them for about 6 hours total. I guess my question is...is 30 min. enough?

thanks for any advice!

Sal

 

[Jacked UP BBQ]

Maybe you should of listened to me last week and retired from comp cooking:tongue:

What place did you get in pork??? Sucks thats all I can say:eusa_clap:eusa_clap:eusa_clap

 

[YankeeBBQ]

this may sound crazy but , I have been rubbing my ribs 12-14 hours in advance, I make my own rubs so I know there is very little salt in it. I actually have done o.k. with them this past year, a 2nd and 3rd in 6 comps. I cook them for about 6 hours total. I guess my question is...is 30 min. enough?

thanks for any advice!

Sal

We rub ours about 10 minutes before they go on the cooker. At least 3 firsts this year and 6th at the Jack. So yeah 30 minutes is plenty in my opinion.

 

[Sledneck]

What place did you get in pork??? Sucks thats all I can say:eusa_clap:eusa_clap:eusa_clap

well if the kcbs listened to unforgiven I would of won in pork

 

[Fatback Joe]

Sliced and served those thick juicy biothces

How thick were they??

I am far from a "seasoned" competitor having only done 5 comps, but I have been in the top 10 in ribs in all but one contest and in that contest, I used ribs that were thicker than "normal".

 

[Dale P]

:-DTry making your own mustard and put it on thick as you can handle!:idea:just a thought. My Dad used to make the best.

My advice is to experiment at least once a week with a different recipe every cook until you get something you think can be at least top 10. Cook all the time, experimenting as you go with something different everytime until you get something great. Many here have taken classes and cant just give you their recipe. Jmho but learning from your own experiments is rewarding. Buy a cryo of ribs and do each slab different speeds up this process.
That"ll be $8.95 payable to:The BBQ Brethren C/O Poobah:mrgreen:

 

[Sledneck]

I never understood the whole mustard thing

 

[Jacked UP BBQ]

I never understood the whole mustard thing

Try ketchup

 

[Jacked UP BBQ]

:-DTry making your own mustard and put it on thick as you can handle!:idea:just a thought. My Dad used to make the best.

My advice is to experiment at least once a week with a different recipe every cook until you get something you think can be at least top 10. Cook all the time, experimenting as you go with something different everytime until you get something great. Many here have taken classes and cant just give you their recipe. Jmho but learning from your own experiments is rewarding. Buy a cryo of ribs and do each slab different speeds up this process.
That"ll be $8.95 payable to:The BBQ Brethren C/O Poobah:mrgreen:

Thanks for the tips. My only problem is that I obviously do not know top ten ribs. I think a lot of times I will get top ten and I get 27th!

 

[BurntFinger_Jason]

I never understood the whole mustard thing

IMO it's just an easy way to vinegar into the meat. The thicker consistentcy sticks better than a thinned out liquid, and also helps form a bark.

 

[Dale P]

Judging is the answer to that top ten question I guess. The best we ever made was a 2nd place against some strong teams and those ribs came from a drunken experiment that we knew just taste real good, nice texture, wasnt black as an 8 ball. You know what I mean?

 

[Jacked UP BBQ]

Judging is the answer to that top ten question I guess. The best we ever made was a 2nd place against some strong teams and those ribs came from a drunken experiment that we knew just taste real good, nice texture, wasnt black as an 8 ball. You know what I mean?

Sounds like all I need to do is get wasted and shoot up to newark for an 8ball!!!!!:lol::lol:

 

[Dale P]

The ribs i had the pleasure of trying at the Jack were unbelievable. I have to guess that grey poupon wasnt anywhere close to that site.:razz:

6- average
9- excellent
big difference OC.

 

[Smokin' Gnome BBQ]

We rub ours about 10 minutes before they go on the cooker. At least 3 firsts this year and 6th at the Jack. So yeah 30 minutes is plenty in my opinion.

thanks!! I will try a couple of racks rubbing right before I cook them the next practice and see how they turn out!! maybe thats why mine arent as consistant as I would like! thanks again!!

 

[Jacked UP BBQ]

The ribs i had the pleasure of trying at the Jack were unbelievable. I have to guess that grey poupon wasnt anywhere close to that site.:razz:

6- average
9- excellent
big difference OC.

Not sure what you are saying?:icon_smil