competition ribs, need advice

sniltz · Sep 23, 2012

Did my first kcbs event of the season and did okay overall no win but, okay. When we picked up our results they had a card on front that said our ribs tasted good but, were really tough. I use a modified 3-2-1 method and have always turned out good.

What are some tips or trick I could try to make them tender but, not fall off the bone. I need some advice. Thanks

jarjarchef · Sep 23, 2012

The 3:2:1 method is a guide. You still have to go by feel. Some will have more fat and cook a little faster, some will have more connective tissue and take longer to break down. It is all about feel and temps with BBQ, times are just guides.....

Great job on getting out there and giving it a go. That is more than most will ever do..

shorty · Sep 23, 2012

I second what Jarjar said the 3-2-1 is just a good starting place , you definately have to go by feel, Of the the ribs I have done most are usually a little shorter cook time in my smoker but it tends to run a little hot,my times run 3-1.5-1 It is great that you got out there and gave the competition thing a try I have always wanted to try it just not sure where or how to get started here in Western Pennsylvania.

so ms smoker · Sep 23, 2012

Were you doing st. louis style or baby backs? Generally the babys are closer to a 2-2-1. Still have to go by feel though.

chef jimmyj · Sep 24, 2012

As Jarjar pointed out they are all different. Unless cost is a major problem, try doing multiple Racks, 5-6, then turn in the best ones. What did you foil with? Sugar, Honey, Butter, etc will not generate any Steam to tenderize and breakdown connective tissue. Give my Foiling Juice a shot some time, a few guys have done well in various Comps using it...JJ

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

skull fish · Sep 24, 2012

Agreed, my ribs take as long as 7+ hours at times. Even withe the 321, method the ribs maybe steaming hot after foil time and they just didn't give! I'm thinking sometimes on my spares they where even over smoked and tough. Congrats on competing!! Great post!

sniltz · Sep 24, 2012

I used St. Louis style ribs and used 6 racks. My pit runs hot and I think it I cooked them open to long. In my foil I use squeeze butter, honey, tiger sauce, and brown sugar. They looked great and the ones I put in the box were, I thought had a little tug but, came off the bone clean. The judges cave me a ranking of 53 out of 54 teams in the rib category. They said the ribs were tough. Oh well, time for trial and error cooking!

My ranking was this:

Overall- 37 out of 54 teams

Chicken- 24 out of 54 teams

Ribs- 53 out of 54 teams

Pork-37 out of 54 teams

Brisket- 37 out of 54 teams

JckDanls 07 · Sep 24, 2012

That's alright tho... Look at the learning experience you had.. that, in itself, was worth the whole venture... That's how I felt about the 2 comps I did anyways... wasn't expecting anything so that way I wasn't disappointed...

weberlamp · Sep 24, 2012

Sniltz...Congrats on the first KCBS comp. I did my first one earlier this year, it was awesome. I noticed that all of my racks came out tough as well. My theory is that I had to open the lid more often since I was cooking the 4 different types of meat and it created more air flow and caused the pit to run hot. I have since purchased a pitmaster IQ to help regulate the temp over the duration of the cook, especially when i take the lid off. Best of luck, keep smokin'

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competition ribs, need advice

sniltz

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jarjarchef

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shorty

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so ms smoker

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chef jimmyj

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skull fish

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sniltz

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