mbigtoe
Knows what a fatty is.
- Joined
- Aug 22, 2014
- Location
- Carrollt...
For the past several years, I've been intrigued by competition BBQ. I've put out pretty good BBQ on my 22.5 WSM (or so family and friends tell me). So, I decided to get my feet wet and just submitted my first entry fee. My first comp will be on Oct.4 at the Rib Rub Run and Roll in Rockwall, TX. It is sanctioned by ICBA. I chose this as my first contest because there is no brisket category. It has been replaced by baby back ribs, so the three categories being cooked are 1/2 chicken, baby back ribs and spare ribs.
I've done some research and it seems like ICBA will need to be extra tender since the judges are using the knife and fork approach. It also seems like ICBA judges like lots of smoke and bold flavors? Is that correct? I like to make my ribs sweet (but not overly so) with a little bit of back end heat, but maybe I should go a little less sweet and more savory.
Also, I don't know a lot about the clean up phase of the contest. Does anyone have any information on that phase? Should I put the fire out with water or try to choke it? What's the best way to dispose of the ash, etc.? I know it sounds dumb that this is my main concern, but it seems to be a topic that is largely overlooked. Also what is a good set up for three compartment water deal? I've never heard of this.
Thanks in advance for any tips!
TLDR: This is my first comp. What do ICBA judges look for? Any tips on clean up? Any tips on a three compartment water dispenser?
I've done some research and it seems like ICBA will need to be extra tender since the judges are using the knife and fork approach. It also seems like ICBA judges like lots of smoke and bold flavors? Is that correct? I like to make my ribs sweet (but not overly so) with a little bit of back end heat, but maybe I should go a little less sweet and more savory.
Also, I don't know a lot about the clean up phase of the contest. Does anyone have any information on that phase? Should I put the fire out with water or try to choke it? What's the best way to dispose of the ash, etc.? I know it sounds dumb that this is my main concern, but it seems to be a topic that is largely overlooked. Also what is a good set up for three compartment water deal? I've never heard of this.
Thanks in advance for any tips!
TLDR: This is my first comp. What do ICBA judges look for? Any tips on clean up? Any tips on a three compartment water dispenser?