MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 08-25-2013, 06:48 PM   #1
MikeJ65
is one Smokin' Farker
 
Join Date: 09-03-12
Location: GRETNA
Default 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.
__________________
Mike Chief Cook - When Pigs Die CBJ - KCBS
MikeJ65 is offline   Reply With Quote




Old 08-25-2013, 06:52 PM   #2
Southern Home Boy
is One Chatty Farker
 
Southern Home Boy's Avatar
 
Join Date: 01-14-10
Location: St. Louis, MO
Default

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.
__________________
Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160
Southern Home Boy is offline   Reply With Quote


Old 08-25-2013, 07:07 PM   #3
Big Mike
is one Smokin' Farker
 
Big Mike's Avatar
 
Join Date: 10-12-07
Location: Dayton Ohio
Default

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.
__________________
ROLL TIDE!!!!

Big Mike
Eagle River Barbecue
Yoder YS640
Stumps Platinum 5 Trailer
Members Mark 8 Burner Gasser
Big Mike is offline   Reply With Quote


Old 08-25-2013, 08:00 PM   #4
MikeJ65
is one Smokin' Farker
 
Join Date: 09-03-12
Location: GRETNA
Default

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.
__________________
Mike Chief Cook - When Pigs Die CBJ - KCBS
MikeJ65 is offline   Reply With Quote


Old 08-26-2013, 05:46 AM   #5
Gowan
is Blowin Smoke!

 
Join Date: 08-08-07
Location: Cartersville, GA
Default

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.
Gowan is offline   Reply With Quote


Old 08-26-2013, 10:52 AM   #6
BurntFinger_Jason
Full Fledged Farker
 
Join Date: 10-07-08
Location: Lee's Summit, MO
Default

Inconsistent heat in your cooker can cause that too.
__________________
[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]
BurntFinger_Jason is offline   Reply With Quote


Old 09-10-2013, 11:36 AM   #7
Rub
is Blowin Smoke!
 
Rub's Avatar
 
Join Date: 09-25-06
Location: Winter Haven, FL
Default

Swamp Boys Q School has the answer
__________________
-Rub
Swamp Boys
Sponsored by Smithfield, BBQ Guru, Butcher BBQ,
Nature's Own Hardwood Charcoal
Gator Nation
Rub is offline   Reply With Quote


Old 09-10-2013, 11:46 AM   #8
rolfejr
Full Fledged Farker

 
Join Date: 08-09-10
Location: Forest Hill, MD
Default

Quote:
Originally Posted by Rub View Post
Swamp Boys Q School has the answer
Yes they do!
And I'll never tell!
__________________
[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]
rolfejr is offline   Reply With Quote


Old 09-10-2013, 02:20 PM   #9
Smokin' Gnome BBQ
is Blowin Smoke!
 
Smokin' Gnome BBQ's Avatar
 
Join Date: 05-31-07
Location: Shippensburg PA
Default

on one of the current bbq pitmasters programs one team shows how he does it.
Smokin' Gnome BBQ is offline   Reply With Quote


Old 09-10-2013, 03:01 PM   #10
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Default

Quote:
Originally Posted by Rub View Post
Swamp Boys Q School has the answer
That is pretty much the opposite of helping him.
Hawg Father of Seoul is offline   Reply With Quote


Old 09-10-2013, 03:46 PM   #11
TooSaucedToPork
is one Smokin' Farker

 
Join Date: 09-23-09
Location: Buffalo NY
Default

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...
__________________
[B][COLOR="DeepSkyBlue"]KCBS, MBN, and MIM CBJ.
KCBS, MBN, NEBS, and MIM cook[/COLOR][/B]

Stumps OS223, Stumps GF223, Grilla Pellet Cooker, RectTec680, Traeger Tex, HM Offset Barrel, 18.5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers

"We're a drinking team...with a BBQ problem"

Want to join the team for Memphis in May?
[url]http://www.toosaucedtopork.com[/url]
TooSaucedToPork is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Old 09-10-2013, 03:50 PM   #12
Gowan
is Blowin Smoke!

 
Join Date: 08-08-07
Location: Cartersville, GA
Default

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?
Gowan is offline   Reply With Quote


Old 09-10-2013, 04:02 PM   #13
Bubba
Full Fledged Farker
 
Join Date: 04-30-06
Location: Eugene Missouri
Default

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.
__________________
Uncle Bub's BBQ LLC
Trash Can Cookers
2007 American Royal Open Grand Champions

I was Can Cooking when Can Cooking wasn't Cool
Bubba is offline   Reply With Quote


Old 09-10-2013, 04:31 PM   #14
Rub
is Blowin Smoke!
 
Rub's Avatar
 
Join Date: 09-25-06
Location: Winter Haven, FL
Default

Quote:
Originally Posted by Hawg Father of Seoul View Post
That is pretty much the opposite of helping him.
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.
__________________
-Rub
Swamp Boys
Sponsored by Smithfield, BBQ Guru, Butcher BBQ,
Nature's Own Hardwood Charcoal
Gator Nation
Rub is offline   Reply With Quote


Thanks from:--->
Old 09-10-2013, 04:38 PM   #15
Eggspert
Full Fledged Farker
 
Join Date: 04-25-12
Location: Willmar, MN
Default

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
Eggspert is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:22 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts