or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Practicing for rib comp.
New Posts  All Forums:Forum Nav:

Practicing for rib comp.

post #1 of 60
Thread Starter 
First time doin ribs on the webber, need to cook 5 racks of BB's for upcoming comp, so got 3 for practice.
Out of Debi's rub book i'm using a memphis style rib recipe on 2 racks and Willinghams seasoning on the other (thanks deb!)

Going indirect with soaked hickory chips ina foil bag, will spritz with apple juice and bourbon mix and flip every hour, pit temp around 300*

will keep u updatedicon_eek.gif
post #2 of 60
Sound's yummy Bubba!
post #3 of 60
Thread Starter 
2 hr update, temp holding about 300*, thin blue smoke?PDT_Armataz_01_06.gif

flipped and spritzed, starting to pull back already!PDT_Armataz_01_34.gif
post #4 of 60
Yep, that's the thin blue that we're looking for. Looking good!!! Can't wait to see the end results.
post #5 of 60
Go Man Go .....got my vote already !!! Mmmmmmmmmmmm ribs ,slurp slurp ,wipePDT_Armataz_01_11.gif
post #6 of 60
I have to admit:

Nice thin blue smoke.
Nice looking ribs.

Rule #1, and correct me if I am wrong Dutch, all new trial smokes must be shared with me and Dutch.

Good looking job. Keep practicing.

post #7 of 60
Thread Starter 
wrapped em at 2 1/2 hrs, pulling back nicely!! gave em a good spritz
added a few more coals and will unwrap and baste in about 1 hr, sorry... i forgot to take pics, but will before we eat
post #8 of 60
looking good there bubbaPDT_Armataz_01_37.gif

hay grumpy havent seen you on bbqbible board for a time nowicon_smile.gif
post #9 of 60
Thread Starter 
Finished pics, will report after dinner...........

post #10 of 60
Meal fit for a king there bubba, good job
post #11 of 60
Looks great Bubba. Best thing about practice like that is that even the ribs that don't count in competition are still just as good.
post #12 of 60
Thread Starter 
Well, sittin back with a full tummy! Been givin a lot of advice lately and lookin for a little in returnPDT_Armataz_01_34.gif Flavor was great, liked the memphis style, just salt n pepper and a good sauce, the Willinghams is great, left that as a dry rib, anyways, overcooked em, they were tender n juicy but fell off the bone, literally!! they need to stay a little firmer for a comp.
275-300* the whole time, sprayed every 45 mins or so, cooked about 2 1/2 hrs and foiled for 1 more, unwrapped them to set and already falling apart
I am not complaining cause they were delicious, family devoured em!, just trying to be a perfectionist i guessPDT_Armataz_01_35.gif
post #13 of 60
I think you need more practice. Come on over, I'll practice being a judge. Oh yeah, don't expect leftovers to take home.
post #14 of 60
Hey Cuz..
Wish I would have came down for those...Yes, perfection is our goal!!! I'll be practicing this coming weekend with some of my own..Great job!!!DB BBQ
post #15 of 60
looks good, i think we are all perfectionists when it comes to good Q and especially our own Q....

good job though, in a couple of months i will judge just how good your ribs will be..lol

but you get to judge how good my home brew will be like as well icon_mrgreen.gif
post #16 of 60
Looking good! I think I am gonna have to try ribs for the next smoke at the smith house !!!
post #17 of 60
Bubba -
Competition ribs - If they "fall off the bone" they are over cooked, if you have to tear the meat off the bone they are undercooked, both cost you points big time.
If you bite into the meat and it is firm and pulls away from the bone easily, maybe leaves a bit of meat on the bone, they are just right for competition. That is what competition judges are trained to look for. Competition is a whole 'nother thing from backyard.
Doing ribs for myself and others, I like the "fall off the bone" tender thing, as long as they are not dried out.
And you can not beat Willingham's W'ham rub, period. Been using it about 17 years. John Willingham played for the St. Louis Cardinals, holds 17 patents, won Grand Champion at the American Royal BBQ and Memphis In May, twice each! His team smoker is a custom built semi, front half of the trailer is the smoker!!! They won Best Ribs at Rib Fest in Minneapolis when we lived there, back in the mid 80's.
Good luck with your competition.
post #18 of 60
Thread Starter 
thanks mike, i agree with u totally, but what did i do wrong, kick down the heat? foil sooner? thanks for the commentscool.gif
post #19 of 60
Hard to say. Might try some without foiling, see what that does. Keep us posted.
post #20 of 60
Maybe too much liquid in the foil? It's my understanding that the last hour unwrapped is to bring some cling back to the meat to give it that nice feel of pulling it off the bone....but "I know not of what I speak" compared to others here, just my .02
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Practicing for rib comp.