Rib Appearance Feedback

[DoctorCueNC]

I just smoked my first rack for competition practice of st louis style spare ribs. This was my first try and I didn't have a box to put them in as they were on a plate for dinner 30secs after the picture was taken. I would appreciate any feedback if you see fit and I thank you all for any help. The pics are of the rack, one bone from the top, one bone from the top with a second glaze, and one bone from the side. I was curious if it looked like I cut them correctly and if the rib bone I cut would be a good representation of what I should put in the box. Again thanks for any help.

[Captain Porkard]

They look good! The only thing I could say is that in the 3rd pic it looks a little too saucy. But the one above looks better!!

[Jason TQ]

They look very dark. And also look like they have grill marks.

[hedge]

looks way too dark. maybe the sauce burned a little bit?

[smoke ninja]

Cameras and flash sometimes make things look darker than they really are. Still these guys are right about the color. comp Q doesn't have tend yo be as mahogany as regular Q

[Rusty Kettle]

My guess is it looks like the rub is burnt try foiling sooner. It fixed my problem. Like maybe take it and foil it one hour sooner and see how much lighter it is.

[DeanC]

They look great, good job.

[DoctorCueNC]

Thanks everyone. I used a 3-1.5-1 cook time and did overcook it. I used 50-50 BH/BHTR sauce in the last 10 min of cook. I was running at 250 too so I think next time I'm going with 2-1-1 and running closer to 225 for the same size/weight ribs.

[Joe Black]

From a SCBA Senior Judge, I think they look pretty good. The first one was a little too wet and as others have said they are a little dark. From the side view, what kind of knife did you use? It looks ragged. For ribs, if you don't have a really sharp slicing knife, an electric knife will work good until you can get one. Use a brush and some thinned sauce to wipe the sides as you put them in the box.

Aside from the comp scene, those are some great looking ribs. I'll eat them any time. Good luck, Joe

[GrillBillie_D]

Originally Posted by DoctorCueNC

Thanks everyone. I used a 3-1.5-1 cook time and did overcook it. I used 50-50 BH/BHTR sauce in the last 10 min of cook. I was running at 250 too so I think next time I'm going with 2-1-1 and running closer to 225 for the same size/weight ribs.

That sounds like your cutting off too much time AND lowering the temp. You started at 5.5 hours at 250 and are thinking of trying 4 hours at 225. That's a pretty big change. I would suggest trying the same time your started with but lowering temp to 225. After you see the results, you can adjust times if needed.

They look pretty good from here. The second rib you cut with extra glaze looks to be cut perfectly. Maybe a bit too much sauce but it looks yummy!!

[sgm2004]

Originally Posted by GrillBillie_D

That sounds like your cutting off too much time AND lowering the temp. You started at 5.5 hours at 250 and are thinking of trying 4 hours at 225. That's a pretty big change. I would suggest trying the same time your started with but lowering temp to 225. After you see the results, you can adjust times if needed.

They look pretty good from here. The second rib you cut with extra glaze looks to be cut perfectly. Maybe a bit too much sauce but it looks yummy!!

DoctorCueNC

I agree with GrillBille D on the cook times & temp. On the sauce, have you concidered cutting the sauce with apple juice or rib juice from you cook? Thining it down a little bit giving a lighter sauce making texture smother. They look great and I like thick sauce on my home cooks wouldn't mind one of your ribs right now to taste. But at a KCBS event there would be comments at the table on too much sauce. Keep cooking and best of luck. Just my 2 cents.

Guy
CBJ #70550
Meadow Creek T120
2 EA Smoken Pits

[DoctorCueNC]

Thanks again. I will try thinning down more with some apple juice. The reason the one looked a little ragged was it was overlooked and falling apart which made for some interesting slicing. Good for eating, not for competition.