Backyard BBQ comp advice needed

[Canadagrown]

Hi all. I have a BBQ competition this Saturday and we are smoking ribs. I’ve never done one before and would like advice on what to do with my ribs if they are ready early. I need to maintain heat as well as appearance. Thanks everyone.

jeff

 

[noboundaries]

The only backyard bbq comp I was in had a bunch of guys my age smoking ribs. We all had age 20-something kids who were swimmers, surfers, or crossfitters. The ribs were literally consumed as soon as they came off the smokers and grills. Nothing got officially judged, and 30+ racks of spares and BBs disappeared.

 

[Ardy]

Ribs should be the easiest to time in a smoker. Use the 321 method. Bulletproof for timing and results.

 

[thirdeye]

Hopefully you trimmed them to width, so they all fit in the box.

I'm guessing you will be wrapping for tenderness, then 20 minutes before boxing you will glaze them? So, if they are ready early, keep them in the wrap and vent the foil so t they don't get too tender. Then hold in a cooler, but keep a smoker or kettle going. Warm your sauce, but don't let it thicken. When the time is right, move the ribs to the smoker, glaze with the warm sauce.... then go back to the cutting board for slicing.

Paint the cutting board with some thinned out sauce and turn the ribs meat side down. This way you can see the angle of the bones and you can make straight cuts with even amounts of meat on each side of the bone. Turn them over, touch up the sauce and box. They will look like this.



If you can turn them in on a platter, or cutting board.... consider breaking up the arrangement which will hide small imperfections.

 

[MJB05615]

That looks awesome and very professionally done. Now I'm starving for Ribs at midnight! LOL.

 

[3-2-1]

I'm not sure what you are really asking but if you want to know what you do with food that is "waiting" to be served, someone invented the warming oven/tray/compartment/bun...the bun would be best to transport and works great but....

I'm with all the other backyarders, by the time you are grubbing ribs the best beer will be being judged. Ribs 3-2-1 or 4-1-1 are the only way to go here plus you have clock management. If you go 3-2-1 be careful around the 2 hour section, if you over do it (wrap) out comes a clean rib. 4-1-1 you are a bit more safer getting a better pull off the bone bite. Besides you can openly say this is your first time to all you friends. If you want to get adventurous inject the ribs with butter during the wait time between pulling rubbed ribs from the fridge to the smoker.

Now what kind of ribs you smoking? Is there requirements there?? Type, weight, size and What's the prize ;-) Good Luck, post pictures

 

[mike243]

also what kind of smoker are you running? and good luck

 

[JC in GB]

Looks like the guys got you covered. Good luck in your competition.

I put my ribs in a hotel pan with a bit of liquid in the bottom and cover it up then it sits atop my smoker until I am ready to cut them.

Works great.

JC

 

[JLeonard]

All good advice. Notes taken for myself. Good luck in your backyard competition.
Jim