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2nd place ribs

post #1 of 13
Thread Starter 

So I just finished my third successful competition where I took 2nd place in ribs. Thought I would share the recipe.

 

Spares trimmed St. Louis style

Rubbed down first with Jeff's rub then a second coat with Plowboys

Smoked for 3 hours at 235-238 spritzing every 45 min with mix of apple juice/apple cider/peach juice

Foiled with Brown Sugar/butter/honey/syrup/tiger sauce for 2 hours

Removed from foil then back on for 1 hour to firm up. Spritzed as soon as I put them back on

Last 15 min brushed on tangy sauce because the ribs had plenty of sweet. 

Cut them playboy style and put 8 ribs in the box

 

 

Forgot to get pic of the box but got one of the trophy.

 

y

post #2 of 13

Nice job! - P.S. saved your recipe for next weekend's cook out. 

 

Late!

post #3 of 13

Outstanding !

post #4 of 13

congrats and job well done . keep on smokin

post #5 of 13
Quote:
Originally Posted by GolfPro2301 View Post

 

Cut them playboy style and put 8 ribs in the box

 

 

 

Can I ask what this means, lol.

post #6 of 13
Thread Starter 

Its how you slice the ribs. Heard it on BBQ pitmasters once. I dont know if it an actual thing or made up but It sounds cool so I am sticking with it. you sacrifice a bone when you are cutting so you have the most amount of meat on each side of the rib. Every other rib in a rack will be thrown away. Usually when you cut you go straight thru the center of the meat which is fine at home but when your at a comp you want the judge to take the best bite possible with a lot of meat. 

post #7 of 13

Congratulations!! Very cool looking trophy!! My last comp i had 2 racks that i just had a horrible horrible time getting 6 clean cuts from.

post #8 of 13
Thread Starter 

Yeah its tough when you only do a few racks. I cooked 10. I threw 2 racks on the night beforee when I put in my brisket because I was testing a few rubs. I really liked the one that had the mix of jeffs and plowboys so I did the remaining 8 racks this way for the comp. Looks like it was a good move. believe it or not with 8 racks I had a hard time finding bones with a lot of meat that weren't at too big of an angle so the box looked nice.

post #9 of 13

can you post a pic of the box? I want to see how you overlap these. playboy style is large and in charge!

post #10 of 13
Thread Starter 

I made a huge mistake and didnt get a pic of the box. I will tell you that the 8 ribs fit snug in the box due to how wide they were. I picked out the 8 best ribs and it happened to be that 4 of them barely had bones showing and 4 had a good pull back from the bone. I put the ones that had more bone showing in the front. I placed the ribs directly on top of each other with the row on the back sticking out about 1" more on top. I had a small gap between the ribs on the back row that was visible so I jammed it up with sauce and you couldnt even tell (lucked out on this one)

 

 

This is a rib box I pulled offline. This is how I placed the ribs in the box but there was no garnish and the ribs went edge to edge. If you look at the gaps between the ribs I made sure that was minimal so it almost looked like one big piece. Mine were also very shiny.

 

post #11 of 13

was just wondering. at IBCA (or whatever the acronym is) here in texas my last comp. we had to put the ribs in parallel with the lid slit opening so basically opposite of this. That shouldn't change the configuration to much. Congrats on the win, My next comp will be June 7 which will be my second competition ever. will post pics of how it went.

post #12 of 13
Thread Starter 

Backwoods,

 

That is weird they made you put in ribs a certain way. any reasoning behind this? if you dont have to put in too many bones you can always shingle them towards the front of the box. 

post #13 of 13
Quote:
Originally Posted by GolfPro2301 View Post
 

Backwoods,

 

That is weird they made you put in ribs a certain way. any reasoning behind this? if you dont have to put in too many bones you can always shingle them towards the front of the box. 

I thought it was weitd also, but then again there were a few things that were different then other cook-offs. 1. No granish, not only that but no parsley or lettuce so we didn't have to worry about "making boxes" 2. on calf fries, they needed 30 samples for judges and if you had a dipping sauce you had to have enough for 30 samplings! 3. rib bones parallel to box slit. 4. spatchcock chickens had to be facing same direction whether to the left or right facing but not opposite. the rest was pretty routine.

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