I need a rib coach for comp style spares

[BRBBQ]

Your rib scores show at least three 7's for appearance, post some pics maybe we'll see something on presentation.

 

[Muzzlebrake]

sign up for a good class being taught by someone that is having success on the comp circuit.
Its hard to beat a good class taught by a good instructor. Try to find one that includes you cooking along with the instructor
I think Chris Hart from iCue may be doing one in our area sometime over the winter. If so, I will see you there. You stop in Newark and I will CL up some entertainment...:twisted:

 

[Jacked UP BBQ]

Does anyone glaze the inside of the meat with sauce before turn in?

 

[Rightstuff]

Does anyone glaze the inside of the meat with sauce before turn in?

We use a 50/50 ratio water and sauce and very lightly coat everything.

 

[Sledneck]

Does anyone glaze the inside of the meat with sauce before turn in?

Nope

 

[BBQSMYBFF]

nope

oh i know.. You lick it, suck it, rub it down, and turn it in.. Lol hahaha

 

[Dan - 3eyzbbq]

OC-

My 2cents. I don't think the mustard is hurting, stick with that. Keep the salt if the rub doesn't have any, but rub 10-30 minutes prior to going on the cooker. Use 2 woods, maybe hickory and apple with a 50/50 ratio. Ditch the apple juice spray entirely. Put the sauce on the last 30 minutes or so, I think your putting it on too early. Cook them till the rack bends but doesn't crack or break when you pick them up with tongs.

And, experiment, experiment, experiment.

 

[Jacked UP BBQ]

thanks guys

 

[butts a fire]

Don't know how much this will help but I would start with the 3-2-1 method on the ribs and adjust your cooking time from there based on how they turn out. I use apple wood mixed with a little Hickory for comps. I would try changing up the rub or the sauce and see if that makes a difference with the flavor profile maybe they aren't meshing well together.

Another thing to consider would be switching to Babybacks they are what I use for comps because they suit my cooking style maybe they will do better for you.

 

[ique]

I think Chris Hart from iQue may be doing one in our area sometime over the winter.

Yup, I'm working with Phil on a cooking class that looks like we'll do in combination with a KCBS judge certification class. Somewhere in the NYC/Long Island area in early 09. I'll be demo-ing my full procedure for a KCBS contest. Also will work hands-on with students who want to run a cook on their own equipment. We'll have segments on Chefs Choice/Grilling and possibly Catering 101.

Comp style spares and bite-through chicken skin will be covered

 

[Jacked UP BBQ]

I will be there

 

[TELL YOU WHAT BBQ]

'class'

i-que... Sounds great! Tell You What -- You Tell Me When!!

Thanks.

OC---I KNOW you guys practice... I was being cranky last nite. I'm envious -- I don't SMOKE during DEER season. Seems them critters seem to equate the 'subtle blue smoke smell' with their A$S err...RUMP... wrapped in BACON surrounded by LOW & SLOW!

 

[CTSmokehouse]

Yup, I'm working with Phil on a cooking class that looks like we'll do in combination with a KCBS judge certification class. Somewhere in the NYC/Long Island area in early 09. I'll be demo-ing my full procedure for a KCBS contest. Also will work hands-on with students who want to run a cook on their own equipment. We'll have segments on Chefs Choice/Grilling and possibly Catering 101.

Comp style spares and bite-through chicken skin will be covered

Sounds great!! Count me in please...

Yours in BBQ,

Cliff

 

[Jacked UP BBQ]

here are some of our ribs, how does the meat look forget the presentation, the box was not done

what do you think

 

[Sledneck]

they look good

 

[Jacked UP BBQ]

they look good

thanks they must taste like chit with the scores they got

 

[BBQSMYBFF]

thanks they must taste like chit with the scores they got

doubt that one.. but they do look good. i am sure you did some re arranging with the ribs before you turned it in but they do look nice..

very nice color, look alike and just plain ol good!! man i wish i could suck on some of them!!

 

[oceanpigassassins]

I heard you can suuck the meat right off the bone in one shot

 

[watg?]

I heard you can suuck the meat right off the bone in one shot

If the meat came right off the bone like that, would'nt they be considered overdone?:lol::twisted:

 

[Sledneck]

If the meat came right off the bone like that, would'nt they be considered overdone?:lol::twisted:

Depends on the judge