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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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04-11-2013, 02:09 PM | #1 |
Take a breath!
Join Date: 06-29-12
Location: Detroit, MI
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Rib cook
Hey Brethren! I am in need of some help. I have signed up for a rib cook-off (mainly because I am jonesing for a competition) that is taking place a local brewery. We are cooking baby backs. We are given 5 slabs. We turn in 5 bones and distribute the rest to the public. Part of the comp is that we have to use one the brewery's beers somewhere in our cooking process. Marinade, baste, spritz, etc... Now, here comes my problem. I have only cooked in KCBS contests and cook St. Louis spares. I have yet to cook baby backs. I am looking for some pointers and tips for cooking baby backs hot and fast.
darkhorsebrewery.com - Brewery I was thinking of using their raspberry ale to cut my sauce with. Does that sound good? Help? About the way I cook. I use an offset stickburner and normally cruise at 300* - 325*.
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Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis |
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04-11-2013, 02:13 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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The basics of cooking a rack remain the same, but, the time frame is compressed, everything happens faster by about 2/3rds. I like the idea of the ale cutting your sauce. I prefer less hoppy, more malty beers for cooking. I leave the Pale and IPA brews for drinking.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from: ---> |
04-11-2013, 02:20 PM | #3 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Use the beer in your foil. IMHO too much sweet sucks with beer any way.
My process would be rub, foil when you get your color (with beer and rub), cook till very tender. You can hold them for a while in that type of comp. Just get them back on the smoker for a couple of minutes before cutting and presenting. If you are in doubt... cut a rib off and take a bite. You have plenty of spares (sad clown music). |
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04-11-2013, 02:38 PM | #4 | |
Take a breath!
Join Date: 06-29-12
Location: Detroit, MI
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Quote:
__________________
Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis |
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04-11-2013, 02:47 PM | #5 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Easy. Take a couple of extra racks for your cooks. If he says any thing say "Really, I can't cook extra while the fire is going, what if I give you a couple bones for your workers?"
Bet a plug nickel that they do not care less about you bringing extra meat. |
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Thanks from:---> |
04-11-2013, 02:53 PM | #6 |
Take a breath!
Join Date: 06-29-12
Location: Detroit, MI
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Can I cook them higher than 250* and still have them come out good? Should I baste them to keep them moist or wait till the foil?
__________________
Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis |
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04-11-2013, 08:02 PM | #8 | |
Knows what a fatty is.
Join Date: 02-24-13
Location: Fort Wayne, IN
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Thanks from:---> |
04-11-2013, 09:36 PM | #10 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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If they have a Wheat, I would take 2 cups of Wheat and 1/4 cup of Sunny D original. Put it in a spray bottle and spritz with it. Everything else = business as usual.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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04-11-2013, 10:02 PM | #11 |
Take a breath!
Join Date: 06-29-12
Location: Detroit, MI
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Well, since each rack as about 12 bones, we should have enough to taste. I hate that i am not a beer drinker, so I am bringing a beer drinker with me. Hopefully a good luck charm.
__________________
Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis |
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04-11-2013, 10:02 PM | #12 |
Take a breath!
Join Date: 06-29-12
Location: Detroit, MI
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No wheat beer. Any other suggestions?
__________________
Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis |
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04-12-2013, 09:22 AM | #13 | |
Full Fledged Farker
Join Date: 05-26-08
Location: Monroe, MI
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U are gunna do a practice cook Skippy where is the riboff at? They lookin for more cookers? |
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04-12-2013, 10:46 AM | #14 |
Take a breath!
Join Date: 06-29-12
Location: Detroit, MI
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It's in Marshall, MI. They supply the ribs and I was told that I took the last 5 he had. I can't practice cook because it's tomorrow. Weather is supposed to suck as well. Look up Darkhorse brewery if you want to ask. Ask for Travis. They capped it at 25, but I was a last minute 17th entrant.
__________________
Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis |
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04-12-2013, 03:21 PM | #15 | |
Knows what a fatty is.
Join Date: 02-24-13
Location: Fort Wayne, IN
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I have everything tarped on the trailer and the 10x10 with sides packed. |
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