Author Topic: Take 2 on my attempt at Competition Ribs  (Read 3926 times)

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Offline Ericd3043

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Take 2 on my attempt at Competition Ribs
« Reply #-1 on: July 03, 2016, 11:47:48 PM »
Tried another attempt at competition ribs today.  I was not able to do a full run practice as I started later in the day and I still had yard work to do.

First off, I learned a valuable lesson:



Do NOT leave your bucket of charcoal near the chimney burning!  I was lucky it did not catch fire.  I had used the bucket as a place to set my mop sauce near the smoker and was not paying attention to where the lit chimney was sitting.

On to the cook :
3 racks of ribs from Sams Club.  I did not like the one rack after I got it home - usually they are trimmed decently.  The one still had the knuckles and was a little thicker than the others.  It ended up not going as well as the others.

I was testing out different rubs today.  I had just received my Running Wild rubs - Peach and Pork Candy (Maple Burbon).  I used those on separate racks and went with my stand by - Sweet Swine O Mine.



The Maple Burbon Pork candy was a dark brown and farthest away.  The Peach was a deep red and next in the picture.  The closest is the SSOM rub and I made the most of them because the family likes it.

One change in technique.  One full rack of Baby Back ribs will not fit in the Red Box.  I cut them just short of the rack to keep most of it together.  The smaller pieces would just be tasters for the cooks!

I followed the 3-2-1 method.  3 hours smoking, 2 hours wrapped in foil and 1 hour with the sauce setting.  I realized I need to add more rub at the beginning.  I think the mustard technique would probably work best as I do not think enough is sticking (Is there any taste affect to doing this?).  I also need to add more sauce to the last hour as it was good but not wow!

Here is the first rack off the smoker after basting.  I love the color, but not really shiney.



After everything is off the smoker:



The only main issue?  Charcoal.  I used Kingsford and it seemed to produce more ash than the Competitor Royal Oak briquettes.  I would get the temp up to 225 and maintain for a couple of hours.  I never fully cleaned out the tray and added more to the tray.  I ended up using more charcoal than usual because I had to keep tending the fire.  I jacked the temp to 275 once it was in the foil and back to 225 for the final hour with the sauce.  I think for the competition, I will go back to a fresh bag of the RO briquettes.  They are thicker than the KBB.  I like the KBB for the chicken I will use, but not for the other.

Anyway, they looked good when I cut them.  We were running late for the fireworks (July 4 th were canceled because of incoming weather) so we took the cut ribs to the fireworks and ate them there.  They were a little dry - but, it was an hour from the time I cut them.  My red head said if she was the judge, she would vote them 1st place!  I guessed she liked them :)

Offline Ka Honu

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Re: Take 2 on my attempt at Competition Ribs
« on: July 04, 2016, 02:46:19 AM »
My red head said if she was the judge, she would vote them 1st place!

... and, all things considered, that's the only vote that matters.
Everyone is entitled to my opinion

Offline tomcrete1

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Re: Take 2 on my attempt at Competition Ribs
« Reply #1 on: July 04, 2016, 07:03:37 AM »
My red head said if she was the judge, she would vote them 1st place!

... and, all things considered, that's the only vote that matters.

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Offline ACW3

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Re: Take 2 on my attempt at Competition Ribs
« Reply #2 on: July 04, 2016, 08:13:34 AM »
The best part of "practicing" our chosen hobby is that we get to eat them when they are done.  Can't say that about a lot of hobbies.

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Offline 70monte

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Re: Take 2 on my attempt at Competition Ribs
« Reply #3 on: July 04, 2016, 11:50:22 AM »
I used Mustard on my ribs for the first time the other day and they turned out great with no mustard taste.  I got the mustard idea from watching a Chris Marks video on preparing ribs.  He says to only use a light coat and just use plain mustard and not any of the fancier flavored kinds.  The Mustard does hold the rub on a lot better than without it.

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Offline Pappymn

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Take 2 on my attempt at Competition Ribs
« Reply #4 on: July 04, 2016, 12:47:08 PM »
I practiced ribs yesterday too. And boy do I need more practice. Really were not good. Yours look a lot better
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Offline tailfeathers

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Re: Take 2 on my attempt at Competition Ribs
« Reply #5 on: July 04, 2016, 02:33:04 PM »
Try the Big Red rib glaze that someone posted recently. Not sure I'll ever make ribs without it again.
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Offline Ericd3043

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Re: Take 2 on my attempt at Competition Ribs
« Reply #6 on: July 04, 2016, 03:05:43 PM »
Pappy - I have seen your cooks, I have a hard time believing they were bad.

I will definitely try the mustard technique.

As for the big red, I will give it a try sometime.


Offline Pappymn

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Take 2 on my attempt at Competition Ribs
« Reply #7 on: July 04, 2016, 03:37:36 PM »
Pappy - I have seen your cooks, I have a hard time believing they were bad.

I will definitely try the mustard technique.

As for the big red, I will give it a try sometime.
Psssst.... Don't tell anybody, but I have decided I don't like babyback ribs. Only spares for me going forward.  Just keep that between us.
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Offline hikerman

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Re: Take 2 on my attempt at Competition Ribs
« Reply #8 on: July 04, 2016, 04:41:42 PM »
Pappy - I have seen your cooks, I have a hard time believing they were bad.

I will definitely try the mustard technique.

As for the big red, I will give it a try sometime.
Psssst.... Don't tell anybody, but I have decided I don't like babyback ribs. Only spares for me going forward.  Just keep that between us.

Mum is the word! I couldn't agree more Pappy! IMHO!

Offline Big Dawg

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Re: Take 2 on my attempt at Competition Ribs
« Reply #9 on: July 04, 2016, 04:47:40 PM »
Pappy - I have seen your cooks, I have a hard time believing they were bad.

I will definitely try the mustard technique.

As for the big red, I will give it a try sometime.
Psssst.... Don't tell anybody, but I have decided I don't like babyback ribs. Only spares for me going forward.  Just keep that between us.

Hey Pappy, made that decision several years ago.  But, Eric, yours sure look great ! ! !





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Offline tailfeathers

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Take 2 on my attempt at Competition Ribs
« Reply #10 on: July 04, 2016, 05:04:11 PM »
Pappy - I have seen your cooks, I have a hard time believing they were bad.

I will definitely try the mustard technique.

As for the big red, I will give it a try sometime.
Psssst.... Don't tell anybody, but I have decided I don't like babyback ribs. Only spares for me going forward.  Just keep that between us.
Wouldn't go so far as to say I dislike baby backs but I also much prefer spares. St. Louis cut.


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Offline muebe

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Re: Take 2 on my attempt at Competition Ribs
« Reply #11 on: July 05, 2016, 01:22:36 PM »
Great looking bones!
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Offline Savannahsmoker

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Re: Take 2 on my attempt at Competition Ribs
« Reply #12 on: July 05, 2016, 03:47:49 PM »
Good looking ribs so I think the practice is over. :)
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Offline Ericd3043

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Re: Take 2 on my attempt at Competition Ribs
« Reply #13 on: July 08, 2016, 07:35:17 PM »
Thanks all - busy week or I would have commented sooner.

I do have a local butcher that is providing my bb ribs , competition style.  Price is similar but they will have been trimmed already.  They are locally grown but are a little leaner on the meat than the Sams Club version.  Also, they are fresh.... should be interesting trying these compared to what I have already cooked.