1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

I am entering my first cookoff. Update Third Place Ribs

Discussion in 'Upcoming/Recurring BBQ Competitions (KCBS or Other' started by ecto1, Dec 29, 2010.

  1. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    OK so my brother and I have been persuaded to enter a local cook off.  The categories are Pork Ribs, Half Chicken, and Charro Beans.  It is through the Knights of Columbus @ one of the local Catholic Churches.  My question is does anyone have a list that they use for their cook offs and if so may I see it to see if I am forgetting anything for ours.  We do not have a tent but can probably get one I have several tables.  All my cooking equipment.  Gonna take out my two UDS smokers.  Any Help Would Be Appreciated!!

    Below is rules I was sent.

    St Patrick’s Catholic Church Knights of Columbus Council #8404 5th Annual “NFL Wild Card BBQ Cook-Off” Saturday January 8, 2011 9am - 7pm
    Cost $100.00 per team 1st, 2nd, 3rd Places for Each Category:
    Categories: 1. Half Chicken 2. Pork Ribs 3. Charro Beans
    Proceeds Benefits Local Charities

    1.    Each team ( 6 per team) provides their own canopy and/or tent. Entry fee reserves a team a 10' x 20' space. First come, first serve for spot. You may have more than 7 people in your area. LIMIT OF 25 TEAMS
    2.    CANNOT marinade meat prior to the event. Marshal(s) will inspect prior to cook off commencement. Any meat marinaded prior to cook off will result in disqualification. (We are leveling the playing field FOR EVERYONE)
    3.    Each team is limited to 2 cases of beer on premise. NO EXCEPTIONS
    4.    Check in at between 8 and 8:30am. Meeting prior to commencement of cook off will be held in parish hall at 9:00am to go over rules.
    5.    Cooking will commence at 9:30am
    Turn in Charro Beans at Turn in Pork Ribs at Turn in Half Chicken at
    2:00pm 3:00pm 4:00pm
    Entry fee and form is due prior to or no later than Tuesday December 15, 2010. You may bring the entry fee in by 7:30pm at the parish hall or give the form and fee to any Brother K of C #8404 on or before deadline as well. COOK-OFF WILL BE HELD RAIN OR SHINE.
    Good Luck and May the best Team Win.......
  2. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Good luck man and we will be rooting for you

    I would ask if rule #3 is per person [​IMG]
    Last edited: Dec 29, 2010
  3. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Well I hope that you do well in your entries and if you can squeeze in some Q-view that would be nice too.
  4. Hey brother... Good Luck... I just entered my first Rib-Off this past summer and it was a BLAST!!!!!!! I do have a list... add & remove as you see fit as this was catered towards what i was cooking... it has 2 check off columns... one for having the item ready, and the other to check off as it is packed in the truck... Also i am copy and pasting from Excel... so let me know if you need me to PM this to you... not sure how it will hold up on a post...
    Rib Cook Off
    Lettuce/Garnish  Tin Foil  
    BBQ Sauce need to make  Aluminum Trays  
    Apple Juice  Contractor Bags  
    Water (lots)  Knives  
    Ice  Cooler(s)  
    Yellow Mustard  Charcoal  
    Rub need to make  Gas  
    Olive Oil  Cutting Boards  
    Apple Cider Vinegar  Paper Towels  
    Cabbage (10 heads)  Cleaning Product  
    Butter  Bucket(s)  
    Brown Sugar have need more  Soap  
    Marinade (Chicken)  Bug Spray  
    Bourbon Sauce need to make  Chairs  
       Small Table  
       BBQ Brush  
       Liter Fluid  
       Sauce Pan  
     Latex Gloves  Spray Bottle (for mop)  
     Serving Spoons & tongs   Flashlights/lantern  
    Last edited: Dec 29, 2010
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    They only give you 5.5  hours to cook plate and turn in ribs???  No 3-2-1 in this comp.

    3.    Each team is limited to 2 cases of beer on premise. NO EXCEPTIONS

     Guess i'd have to be a 1 man team, 2 man  if we buy 16oz  or  3 man  if we buy fosters.
  6. Either that or duct tape 3 cases together and call it 1... ahhhhhh the power of duct tape
  7. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    I know I was thinking Baby Backs just for that reason.  I prefer spares but it would be esier to do baby backs.  I already asked permission to do baby backs waiting for an answer from my contact.  If not I may have to 2-1-1 some spares.
  8. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Ok no baby backs so gonna smoke the best Spares I can in about five hours not counting prep and plate.
  9. meateater

    meateater Legendary Pitmaster SMF Premier Member

    You have a SMF backing from me, tear it up. Now it say's beer limit but nothing about jugs! :)~~
    Last edited: Dec 29, 2010
  10. Good luck.
  11. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    p { margin-bottom: 0.08in; }

    Any Other Suggestion??

    Spare Ribs (Sams Club)

    Tables *

    3 whole Chickens

    Chairs *

    pinto Beans

    Canopy *

    1 bottle Squeezable Parkay

    Smokers *

    1 bottle Mustard


    Rib Rub

    4 Ice Chests

    Chicken Rub

    BBQ Gloves

    BBQ Sauce *will make

    10 Gallon Ziplock

    two tsp bacon greese


    4 slices bacon

    Pecan Wood

    1 onion

    Starter Chimney

    2 fresh Jalapenos

    Generator ?if we want electricity?

    2 cloves Garlic

    Sharp Knives *if we have electricity this is covered


    Kitchen Scissors


    Cutting Boards

    1 head Cilanto

    Paper Towels

    1 Green Onion

    Rubber Gloves

    10 gallons water

    Ice a few 5 gallon buckets

    Chicken Brine

    BBQ Tools

    Brown Sugar


    Hand Sanatizer

    Simple Green


    Turkey Fryer

    Pot to cook beans



    Propane Torch


    Ipod Speakers



    Serving Trays

    100 Dollar Entry Fee
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    Since you only have a 5hr window for spares, Smoke for 2-½hrs, foil for 2hrs, and firm them up the last ½hr.

    From the list it looks like you got it covered.

    Just a reminder from my good friend
    Let the SMF family know how you do  [​IMG]
  13. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    ECT, Put the Smokers at the top of your list, it would be very embarrassing to forget them.

    Since there is a beer limit, try injecting oranges with vodka for more flavor.

    Before you do anything take a peek around from your site and see what they are doing 1st, I bet they foil right away.

    Good Luck
  14. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Ok question when I present the ribs should I coat them with sauce or give a cup of sauce that the judges can use to dip?  I plan to use sauce on the chicken for sure but I usually glaze my ribs last 15 minutes i cook.  Most of the stuff I see online has people painting thier ribs with a little sauce before turning them in.  Any suggestions?  Our goal is to not come in last but we will see what happens pulling out my rub and secret sauce to see what happens.
  15. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Ok 22 Teams hoping to make the top 11 on my first ever comp.
  16. Thats your call... the comp i entered over the summer did not allow side sauce so i coated mine the last 15 min of smoking... make sure you get some garnish to present them on...
  17. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Would green Leaf Lettuce be good enough?
  18. Yeah that should be good... it helps towards your presentation points
  19. papagreer

    papagreer Meat Mopper

    Good luck on your comp. I have also seen large leaf parsley used for garnish as well. Id fill up some camelbacks with a liquor of choice! HAAH!
  20. fpnmf

    fpnmf Smoking Guru OTBS Member

    Good luck and HAVE FUN!!!!!!!!