My competition ribs need advice!

[dougmays]

KCBS does allow sauce.  At times it is almost a sauce contest instead of meat contest.  IBCA here in Texas does not allow saucing after cooking, you may sauce during the cooking process, just not after. 

Thanks for clarification. Hate when sauce becomes the driving factor. i was beat in a friendly comp. by a friend and mine were much more tender, much better meat taste...but he had a good, sweet sauce and he got the most votes....argh!! LOL

 

[backyardsmokin]

I remember on one episodes of the old school version BBQ Pitmaster episodes where they went to comps someone said (and I may be paraphrasing) "You have to cook to the the judges tastes and not yours.  Sometimes you will be spot on and way off on others."

 

[sniltz]

 Here is our butts right before wrapping!

butts2.jpg

• sniltz
• Mar 26, 2013

I know this is the pork forum but, I couldn't resist putting a pic of us slicing brisket.

brisket.jpg

• sniltz
• Mar 26, 2013

Here is our 4 horsemen taking a break! Waiting on the judging to finish! I'm the one on the far right with the glasses!

guys.jpg

• sniltz
• Mar 26, 2013

 

[bbqbrett]

I remember on one episodes of the old school version BBQ Pitmaster episodes where they went to comps someone said (and I may be paraphrasing) "You have to cook to the the judges tastes and not yours.  Sometimes you will be spot on and way off on others."

I don't know if it was what you were thinking of but I remember an episode where Harry Soo of Slap Yo Daddy was talking about having to change his flavor profile etc. for the judges in the south.

 

[redwood carlos]

I don't know if it was what you were thinking of but I remember an episode where Harry Soo of Slap Yo Daddy was talking about having to change his flavor profile etc. for the judges in the south.

That is the one I remember as well. Love that dang show.

 

[geerock]

It occurs to me that maybe its the consistency of the jellies that may be affecting your score. The mouth feel of that bite for the judges may just put them off if it has that gelatin type of consistency. You know how it is when you are expecting a certain "feel" to the food and get something else.

 

[sniltz]

 Never thought that before!  We taste the ribs, and seem alright with the consistency.  We put all the jellies in a pot with the candy sauce and melt it down into a liquid before we brush it on.   Never thought that before.   Thanks for all the advice.

 

[bruno994]

Bruno, my friend and other pitmaster on the our team is from baytown area in Texas and did the IBCA before coming to NC.  We named our team TEX-A-LINA COOKERS.   We took the best NC and Texas had and put them together.  We have been a comp team for about 2 years now.  I ran the KCBS circut with my Father and uncle.   We rub our ribs down with olive oil and our rub and let it marinade for a few hours.  We then smoke them for around 2 1/2 to 3 hours to set the rub.  We only put on the jelly mixture and candy sauce about 10 min before servering. 

Nice job with the team name!

 

[bbqbrett]

That is the one I remember as well. Love that dang show.

Yeah, I will still sit down and watch the reruns sometimes when they are on.  I got a chance to meet Harry Soo at a comp. in Boise.  He was really nice and gave me and my bbq partner some good advice.  It was our first time competing so it was really cool.

 

[sniltz]

 It is funny how taste change.  I remember about 5 years ago judges liked really savory ribs.  Then they started liking just dry ribs.  Now I hear they want sweet ribs.  Very funny how the taste change.