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Ribs and chicken cook for upcoming comp

ronbrad62

somebody shut me the fark up.

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I wanted to share my cook today to work on a couple of things for my upcoming comp in Huntsville next weekend. While I don't want to give away all of my methods, I will say that both cooks will use Oakridge Secret Weapon as the dominant rub. I am also using the basic method shown by brethren Brad of Gettin' Basted, on the BBQ League website. If he can get TOY using it for ribs, maybe I can be successful in one comp.
These ribs were purchased from Kroger today. I went with the intention of getting regular spare ribs because they were on sale, but the butcher said they had just started carrying St Louis ribs again, and since they were the same price, no brainer. Not too bad for $2.49/lb.
Chicken will come later.
 

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Good luck Ron!. Sanctioned event or for fun?

It's a KCBS event. I had never heard of this one until this year, (last year's was cancelled because of Covid) and this is actually their 5th comp. Ditto Landing right on the Tennessee River in Huntsville. It's all backyard, they tend to have a lot of those in Alabama.
 
I normally cook in pans to ease clean up, but decided to use this method to see if I can finally get some ribs that the judges will like. Love the color that I'm getting. This is about 1:45 into the cook.
 

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The backyard events can be a lot of fun. Are they only doing chicken and ribs, or are other categories available? I've been to one in Laramie Wy several times and the backyard cooks had a Beef category, and a Anything Goes so judges might get desserts or seafood.
 
Looking great so far Ron! Those ribs look like they have some great marbling too
 
The backyard events can be a lot of fun. Are they only doing chicken and ribs, or are other categories available? I've been to one in Laramie Wy several times and the backyard cooks had a Beef category, and a Anything Goes so judges might get desserts or seafood.

This particular one is ribs and chicken, and one ancillary on Friday night of popcorn. I won't be doing popcorn. I like these with two categories because it takes much less prep and I can get a good night's sleep without having to get up really early to light the fires. We have family there and l knew my wife would be behind us entering because we can have them out to visit and eat the leftovers.
 
About 2:40 total cook time. I can deal with getting ribs done in that kind of time. Ran 275-300 the whole way. I really like the way the ribs tasted this way. Chicken is on now.
 

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I let the chicken legs go about 10-15 * longer than I had planned, but the flavor was there. I'll be watching them much more closely next week when there is money to be won:thumb:
 

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Good luck. I’m just a backyard guy but I’m a Secret Weapon fan too.


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Ron, looks like you have a great plan there Brother. Just remember the "details", that is what makes the difference between walking or sitting.
 
Very nice Ron I like doing thighs and use thirdeye's light brine with 1/2 the salt, a dab of Old Bay, a bay leaf and some honey Still amazing even if you over cook
 
I went with the intention of getting regular spare ribs because they were on sale, but the butcher said they had just started carrying St Louis ribs again, and since they were the same price, no brainer.
But with full spares you get leftovers to make delicious rib tips.
 
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