Smokin Dawg77
Full Fledged Farker
My best tip for ribs.....I will cook two different weight/size of ribs.
NOTED ! hummmmm: good idea:
My best tip for ribs.....I will cook two different weight/size of ribs.
Here we go again. Next comp this weekend. Fingers crossed.
Another comp...and an even worse placing. Only had 2 racks worth considering to turn in. One seemed good and the other was a bit over...ok...maybe for than just a bit. Feel like I relied too much on time rather than visual cues on setting the bark and feel it got a bit dark. Final box look felt "dull" and didn't "glow." I felt the flavor profile was OK. I made a few tweaks since the last comp and I might have adjusted too much. Might be time to go back to 101 and go from there. I thought I turned in "middle of the road" ribs but I finished near the bottom. So, the challenge is on to climb to the top. Caught a glimpse at the 3rd place ribs and they were noticeable bigger in size - wider, more meat etc. Might be time to see out a good quality provider to step up the meat game overall.
A frustrating process but keep at it. I'm a fan of keep-it-simple. I also noticed my ribs became much worse after I started trying to have perfect ribs. Do you have another comp this year?
Quick question. How many times did you practice cooking the ribs with the changes in between comps?
One thing to take into account is that is "Competition BBQ." If I had just read your comments and not how you finished, I would assume they would have been towards the bottom. This was hard for me to swallow when I first started...I would have an "OK" cook and finish toward the bottom....at some comps especially depending on where you cook there will be 30 teams that cook their ribs as perfect as they could possibly cook them...and for me a lot of them were better to begin with...so if I turn in a box that is "OK" I am screwed.
Idk about 190* as a finish temp. Would be looking for around 203-207 in my neck of the woods.
We use toothpicks. Slide between multiple ribs without ANY resistance and you're there. It'll take some practice to know exactly how it feels.
didisea's advice is great as well
Another comp...and an even worse placing. Only had 2 racks worth considering to turn in. One seemed good and the other was a bit over...ok...maybe for than just a bit. Feel like I relied too much on time rather than visual cues on setting the bark and feel it got a bit dark. Final box look felt "dull" and didn't "glow." I felt the flavor profile was OK. I made a few tweaks since the last comp and I might have adjusted too much. Might be time to go back to 101 and go from there. I thought I turned in "middle of the road" ribs but I finished near the bottom. So, the challenge is on to climb to the top. Caught a glimpse at the 3rd place ribs and they were noticeable bigger in size - wider, more meat etc. Might be time to see out a good quality provider to step up the meat game overall.
No resistance at all? With my tactile skills, that would result in meat falling off the bone before even getting to the judging table. Or we have a different definition of no resistance? Or the judges in the US like more tender ribs than we do here in Europe?