Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: Ericd3043 on July 03, 2016, 11:47:48 PM
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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:
(http://i76.photobucket.com/albums/j22/Eric_DeMuth/IMG_0497_zps94dfdtel.jpg) (http://s76.photobucket.com/user/Eric_DeMuth/media/IMG_0497_zps94dfdtel.jpg.html)
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.
(http://i76.photobucket.com/albums/j22/Eric_DeMuth/IMG_0496_zpsek5bgeoo.jpg) (http://s76.photobucket.com/user/Eric_DeMuth/media/IMG_0496_zpsek5bgeoo.jpg.html)
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.
(http://i76.photobucket.com/albums/j22/Eric_DeMuth/IMG_0498_zpsgarc8fq5.jpg) (http://s76.photobucket.com/user/Eric_DeMuth/media/IMG_0498_zpsgarc8fq5.jpg.html)
After everything is off the smoker:
(http://i76.photobucket.com/albums/j22/Eric_DeMuth/IMG_0499_zpsc7yapq2c.jpg) (http://s76.photobucket.com/user/Eric_DeMuth/media/IMG_0499_zpsc7yapq2c.jpg.html)
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 :)
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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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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.
X2
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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.
Art
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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.
Wayne
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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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Try the Big Red rib glaze that someone posted recently. Not sure I'll ever make ribs without it again.
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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.
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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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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!
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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 ! ! !
BD
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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.
Sent from my iPhone using Tapatalk
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Great looking bones!
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Good looking ribs so I think the practice is over. :)
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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.
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Fresh, local, and reasonably priced . . . . . . rib heaven ! ! !
BD