Jacked UP BBQ
Babbling Farker
- Joined
- Jun 9, 2008
- Location
- Forker River, NJ
The rub actually has no salt in it at all, according to the maker.
The rub actually has no salt in it at all, according to the maker.
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...
Maybe you should of listened to me last week and retired from comp cooking:tongue:
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
well if the kcbs listened to unforgiven I would of won in porkWhat place did you get in pork??? Sucks thats all I can say:eusa_clap:eusa_clap:eusa_clap
Sliced and served those thick juicy biothces
:-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:
I never understood the whole mustard thing
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?
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.
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.