- Mar 28, 2017
- 2
- 10
Hey y'all,
Long time lurker first time poster. I've been doing to cooking for a team in the World Championship Barbecue Cooking Competition in Memphis for the past 3 years, with varying levels of success. My team has done well in chicken and beef in the past, but seems to have a hard time cracking the top 25 for ribs. Thus, I wanted to see if I could use the collective genius on this forum to improve my results. I REALLY want to crack the top 10 this year.
My team has recently build a huge rotisserie rig which is awesome, but I don't think the guy who built (the other cook) has really thought about how we need to use it for ribs. The rig itself is about 8' wide, 5' in diameter, with 12 rotating racks and a rear firebox that runs along the length of the cooking chamber (not directly under though, it sits back by a foot or so.
Our typical cook method is to create a fire along the entire length of the pit, get it to 225 or so, then add wood logs to the coals. The racks usually take around 3-3.5 hours due to rolling over the direct heat of the fire.
We usually get good scores on flavor, but get dinged on the texture. Im starting to wonder if we need to change up the cook method to improve results. I'm wondering if it wouldn't be best to change our cooking layout to an indirect setup, creating a smaller hot fire in the opposite side of the meat as opposed to a more evenly distributed low heat.
Does anyone have any advice or experience doing competition rib cooking on a large rig like this? Any advice for ways to improve?
Long time lurker first time poster. I've been doing to cooking for a team in the World Championship Barbecue Cooking Competition in Memphis for the past 3 years, with varying levels of success. My team has done well in chicken and beef in the past, but seems to have a hard time cracking the top 25 for ribs. Thus, I wanted to see if I could use the collective genius on this forum to improve my results. I REALLY want to crack the top 10 this year.
My team has recently build a huge rotisserie rig which is awesome, but I don't think the guy who built (the other cook) has really thought about how we need to use it for ribs. The rig itself is about 8' wide, 5' in diameter, with 12 rotating racks and a rear firebox that runs along the length of the cooking chamber (not directly under though, it sits back by a foot or so.
Our typical cook method is to create a fire along the entire length of the pit, get it to 225 or so, then add wood logs to the coals. The racks usually take around 3-3.5 hours due to rolling over the direct heat of the fire.
We usually get good scores on flavor, but get dinged on the texture. Im starting to wonder if we need to change up the cook method to improve results. I'm wondering if it wouldn't be best to change our cooking layout to an indirect setup, creating a smaller hot fire in the opposite side of the meat as opposed to a more evenly distributed low heat.
Does anyone have any advice or experience doing competition rib cooking on a large rig like this? Any advice for ways to improve?
