Never done comp style ribs so it was time

[LordRiffenstein]

Had thawed 2 slabs of baby back ribs and wanted to try a comp recipe on one as I've never done that before. The other slab would be our preferred dry ribs. Used Oakridge Comp on both and added some Oakridge Crucible Ghost to the dry rib.

After 2 hours, I foiled the comp slab with some butter, brown sugar and some stubs spicy sauce. Let them cook in foil for about 1,5 hour, took them out, coated them with some sauce and let it set. The dry ribs were done about 15-20 mins later.

Comp style ribs came out pretty good although they probed like butter, they could have been a bit more tender. Taste was pretty good for a 1st try. The dry rub ribs were spot on and tasted great. And were a reminder why we prefer them.

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[16Adams]

Nice. My Bride prefers the “pretty ribs”. I prefer the dry. We both enjoy twice cooked pretty leftovers. Something about the dry texture and leftovers later glazed over coals

Those bones look perfect either way.

 

[Pig_Farmer]

Riff, nice racks. Great color on the comp style. I prefer the dry ribs, but I will take a half rack of each.

 

[Stingerhook]

One fine cook Yoeri.

 

[LordRiffenstein]

Nice. My Bride prefers the “pretty ribs”. I prefer the dry. We both enjoy twice cooked pretty leftovers. Something about the dry texture and leftovers later glazed over coals

Those bones look perfect either way.

Thanks, the comp-style were good but I could tell that there was room for improvement. So I guess I will have to do another run soon. :wacko:

 

[LordRiffenstein]

Riff, nice racks. Great color on the comp style. I prefer the dry ribs, but I will take a half rack of each.

Thanks Carl.

One fine cook Yoeri.

Thanks Marty.

 

[SweetHeatBBQnSC]

Good looking bones on both, but those comp ribs look extra dang good!

 

[campdude]

Think of all the ribs you get to cook/sample trying to perfect them. Both look great from here.

 

[mcyork28]

I typically prefer a backyard style rib but do enjoy "comp style" every so often. Your cook looks great as usual.

 

[smoke ninja]

my basic ribs method is sort of comp lite.

2 hrs hanging in the drum, around half hour wrapped in kosmos competition bbq sauce, about another half hour unwrapped but boated in the foil pack.

ribs are done in about 3.5 hrs. the flavors are not as overwhelming as regular comp ribs

 

[Big George's BBQ]

I like both and they look good

 

[KevinInStL]

I'm new, so forgive me if this is a dumb question...but what exactly do you mean by "competition style" ribs? How are they different from the "backyard style"?

 

[smoke ninja]

I'm new, so forgive me if this is a dumb question...but what exactly do you mean by "competition style" ribs? How are they different from the "backyard style"?

comp style ribs are typically smoked until a desired color then wrapped in a mixture, most famously; brown sugar honey and butter/margarine for period of time and then finished unwrapped and sauced. they tend to be trimmed to st Louis cut, but are sometimes babyback. competition bbq is focused on intense flavors and presentation in an effort to wow a judge in one bite.

 

[Titch]

Well they look Tasty, what temp did you cook at?

 

[4ever3]

Beautiful color on both sets!

 

[Pappy Q]

What makes one be “comp” style?

 

[LordRiffenstein]

my basic ribs method is sort of comp lite.

2 hrs hanging in the drum, around half hour wrapped in kosmos competition bbq sauce, about another half hour unwrapped but boated in the foil pack.

ribs are done in about 3.5 hrs. the flavors are not as overwhelming as regular comp ribs

What temps are you running?

I was running the Yoder at 240F but was using top grate and that's usually about 15F lower in temp.

Well they look Tasty, what temp did you cook at?

See above, probably about 225F.

Thanks for all the comments

 

[LordRiffenstein]

Think of all the ribs you get to cook/sample trying to perfect them. Both look great from here.

I was never a fan of ribs, until I started to smoke my own. Now I love them. :mrgreen:

 

[smoke ninja]

What temps are you running?

I was running the Yoder at 240F but was using top grate and that's usually about 15F lower in temp.



See above, probably about 225F.

Thanks for all the comments

I dont monitor temps much but a touch north of 275, maybe as high as 300. hanging the ribs keeps the broadside of the meat from the direct heat so they dont get beat

my timeline was closer to 4 hrs in my other drum not hanging

 

[bbqwizard]

Nice. My Bride prefers the “pretty ribs”. I prefer the dry. We both enjoy twice cooked pretty leftovers. Something about the dry texture and leftovers later glazed over coals

Those bones look perfect either way.

I couldn’t agree with you both more.