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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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08-25-2013, 06:48 PM | #1 |
is one Smokin' Farker
Join Date: 09-03-12
Location: GRETNA
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Rib pull back
On my comp St. Louis ribs, I never seem to get consistent pull back. Some will have 1/4" or more and some will have the meat even with the bone. My main issue is that it is one more thing to try to match up for my box.
Any suggestions, or does everyone just live with it.
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Mike Chief Cook - When Pigs Die CBJ - KCBS |
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08-25-2013, 06:52 PM | #2 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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Interesting... I've never run into that myself. Might have to do with consistency of the thickness of the meat over the bones on the racks you're cooking. When the cutter trimmed the loin off the bone, it may not have been trimmed uniformly over each of the bones. I know that's why some racks have shiners. Maybe that's the issue? Or at least part of it? Sorry. Not sure.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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08-25-2013, 07:07 PM | #3 |
is one Smokin' Farker
Join Date: 10-12-07
Location: Dayton Ohio
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I think Southern Home Boy is right. Try to find racks that are comparable to each other. While you don't want shiners, you don't want them too thick either.
That being said, if the tenderness is there, it really shouldn't matter. If you layer them in the box like most folks do, you won't see if there is pullback on the bottom layer anyways.
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ROLL TIDE!!!! Big Mike Eagle River Barbecue Yoder YS640 Stumps Platinum 5 Trailer Members Mark 8 Burner Gasser |
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08-25-2013, 08:00 PM | #4 |
is one Smokin' Farker
Join Date: 09-03-12
Location: GRETNA
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I have been cooking individually packed St. Louis that are pretty closely matched in weight (3.2-3.4 lbs/rack). The variation I see is more rack to rack or one end of the rack to the other.
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Mike Chief Cook - When Pigs Die CBJ - KCBS |
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08-26-2013, 05:46 AM | #5 |
is Blowin Smoke!
Join Date: 08-08-07
Location: Cartersville, GA
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I wouldn't sweat it. I've been judging KCBS for eight years, and I've never heard a judge mention the amount of bone showing on a rib entry as something they noticed in scoring presentation.
Focus on tenderness of the meat, not exposure of the bones. |
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08-26-2013, 10:52 AM | #6 |
Full Fledged Farker
Join Date: 10-07-08
Location: Lee's Summit, MO
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Inconsistent heat in your cooker can cause that too.
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[B][FONT=Tahoma][SIZE=3]Jason Day[/SIZE][/FONT][/B] [FONT=Tahoma][URL="http://www.BurntFingerBBQ.com"]Burnt Finger BBQ[/URL] | [URL="http://www.bbqaddicts.com/blog/"]BBQ Addicts[/URL] | FEC100 | PG500 | Akorn Kamado | 22.5" Weber Kettle [/FONT] |
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09-10-2013, 11:36 AM | #7 |
is Blowin Smoke!
Join Date: 09-25-06
Location: Winter Haven, FL
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Swamp Boys Q School has the answer
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-Rub Swamp Boys Sponsored by Smithfield, BBQ Guru, Butcher BBQ, Nature's Own Hardwood Charcoal Gator Nation |
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09-10-2013, 11:46 AM | #8 |
Full Fledged Farker
Join Date: 08-09-10
Location: Forest Hill, MD
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Yes they do!
And I'll never tell!
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[B][FONT=Comic Sans MS]Rolfe Garrett[/FONT][/B] Certified BBQ Judge Certified Table Captain [I][B][FONT=Comic Sans MS]Rockin' Robyn's BBQ [/FONT][/B][/I][LEFT][URL="https://www.facebook.com/pages/Rockin-Robyns-BBQ-Team/107295966034865?ref=tn_tnmn"]Like us on Facebook! [/URL] Stop by our website! [URL="http://www.rockinrobynsbbq.com"]www.rockinrobynsbbq.com[/URL] [/LEFT] |
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09-10-2013, 02:20 PM | #9 |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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on one of the current bbq pitmasters programs one team shows how he does it.
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09-10-2013, 03:01 PM | #10 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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09-10-2013, 03:46 PM | #11 |
is one Smokin' Farker
Join Date: 09-23-09
Location: Buffalo NY
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No doubt...I hate taunting "secret" bs
I do it by creating a pocket of foil that is just on the bones. It will steam just that portion of the rib and cause pullback. Use a light liquid like apple juice. Anyone else wanna give their method...
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1 members found this post helpful. |
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09-10-2013, 03:50 PM | #12 |
is Blowin Smoke!
Join Date: 08-08-07
Location: Cartersville, GA
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Fair enough. You've been called out Rub!
But again to emphasize my initial response - the amount of rib bone showing doesn't really matter to judges, at least in KCBS contests. With so many other things to deal with that DO matter, why worry about this at all? |
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09-10-2013, 04:02 PM | #13 |
Full Fledged Farker
Join Date: 04-30-06
Location: Eugene Missouri
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Make sure the ribs are trimmed to where the bones are round not oblong. Then take a knife and go around the bone about 3/8ths deep.
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Uncle Bub's BBQ LLC Trash Can Cookers 2007 American Royal Open Grand Champions I was Can Cooking when Can Cooking wasn't Cool |
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09-10-2013, 04:31 PM | #14 |
is Blowin Smoke!
Join Date: 09-25-06
Location: Winter Haven, FL
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No the opposite of helping him would be giving mis-information. I said exactly where the info could be found.
And TooSaucedToPork it's not "taunting secret bs." I've given probably more information in person or at contests to friends, new teams, and strangers than 99% of the teams out there. It's unfortunate you feel I'm being mean.
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-Rub Swamp Boys Sponsored by Smithfield, BBQ Guru, Butcher BBQ, Nature's Own Hardwood Charcoal Gator Nation |
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09-10-2013, 04:38 PM | #15 |
Full Fledged Farker
Join Date: 04-25-12
Location: Willmar, MN
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I disagree that judges don't look at pull back on ribs. I know for a fact that judges in our area look for anything wrong with ribs to mark down appearance scores, ribs not cut straight (because bones are not straight), uneven pull back on the ribs, too much pull back, too little pull back. It is all under the close attention of the nit picky judge. Trust me, EVERYTHING matters!
Eggspert |
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