Pork and Ribs Comp Practice Cook

[BIGLEGGA]

Good pork and ribs practice today for me, first comp ever is coming up memorial day weekend in Lima, OH. Learned a few things that will help me make some adjustments to my time-line. Flavors were on point based on my limited judging experience, tenderness should be fixed by the time line adjustments, appearance should be good but need to work on box presentation next time. Let me know what you think.

Meat on the Yoder. Started both at the same time so that I could feed my guests ribs for lunch and pork for a late dinner.


Ribs when they came off.


Pretty clean bite, but bordered on being tough


Pulled the mm early from both butts and left the rest of it on, needing to get my guests fed though the rest of the butts never quite got to the temp I wanted. Either way I would have been able to put together a reasonable box and the mm was about as good as I've had.

 

[Free Mr. Tony]

Very rarely would you see people turn in ribs with the tips attached. May want to trim down to St. Louis. The money muscle looks spectacular.

 

[BIGLEGGA]

Very rarely would you see people turn in ribs with the tips attached. May want to trim down to St. Louis. The money muscle looks spectacular.

Yeah, the racks I had to choose from at the store were pretty small so i didn't want to trim them down to nothing. Doing another practice in 2 weeks so I'll be sure to trim down then to check timing again. Thanks for the tip.

 

[rocky2298]

Food looks great.. I've never done a comp so can't be of any help there.. Just have fun and do your thing and go with the flow and I'm sure you'll do wel and have a great time doing it.