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My county fair entry in the pork ribs contest with pics

post #1 of 10
Thread Starter 

Our fair has offered a contest for grilled ribs for a third year in a row. This is the first time I have competed - not too many chicks at this one! Turn in time was in the middle of the day and on a Wednesday so I am expecting a lot of retired guys and hopefully some gals as my main competition. I don't know if I have won or not, but I have some 'fair spies' to look into the cooler with the award winners selections.

Here is how my ribs beganP7200019.JPG

This is how it started, I removed the membrane and trimmed some excess fat.


Here it's brining in a mixture of Kosher salt, water, pickling spice, peppercorns, a couple of squirts of sriracha sauce and cherry wine for about 3 hours. (I wanted to do an overnight brine, but worked all day and still had to shop and put back together

a fridge that experienced a kitchen remodel before I cooked anything.) I put it in a bowl so it was totally submerged.


It's out of the brine, rinsed and rubbed with a mixture of Chili powder, paprika, Italian seasoning, garlic powder, onion powder, black pepper, curry powder, cumin, and a little cayenne


This is the first flip and after a spray of concentrated apple juice and water on both sides. It grills for2 hours flipping only a couple of times.


It's done after an hour covered in foil and another 30 minutes just left open. Very tender!

I will let you know how I did!

Edited by SheGriller - 7/21/10 at 7:15pm
post #2 of 10

So were these a high heat grill? Or low and slow smoked? Looks like they had lots of big flavor.

post #3 of 10

So you grilled theses ribs??? They look yummO and you should do just fine by the looks of what I'm seeing.

post #4 of 10
Thread Starter 

It cooked a little higher than I would have liked 300-325 on the factory gauge. It's about 10 degrees off after I calibrated it with a digital thermometer. I left off that I mopped it with a honey tomato BBQ sauce before putting in the foil.

I didn't want it to be over sweet or over salty so I made a quick one tomato sauce, paste, brown sugar, Italian seasoning, white vinegar, worsty sauce, shallots, garlic, black pepper, Kosher salt, honey and yellow mustard.

post #5 of 10

Great looking ribs!

post #6 of 10

they look pretty tasty!!!!

post #7 of 10

they look good,

 Don't know where ya are located but down south, if your ribs ain't sweet you won't even get a second call.

post #8 of 10

Good luck, let us know how you make out!  

post #9 of 10
Thread Starter 

Hello again!

My ribs took 3rd place! Not bad for a first contest. I had 25-30 other competitors so I feel pretty good! The next contest will be a less dense rub and a longer brine. They did come out really well and I am glad!

Thanks for all the kudos - except now I have officially caught the 'competitive bug'!

post #10 of 10

Those ribs looked great, and they sounded flavorful.  Congrats on 3rd place at your 1st comp!


RE: smoke box -- I picked up a cast iron one at Wal Mart a while back.

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