• 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.

Practicing for rib comp.

bbq bubba

Master of the Pit
OTBS Member
3,649
12
Joined Feb 12, 2007
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 updated
 

bbq bubba

Master of the Pit
OTBS Member
3,649
12
Joined Feb 12, 2007
2 hr update, temp holding about 300*, thin blue smoke?


flipped and spritzed, starting to pull back already!

 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,026
197
Joined Jul 7, 2005
Yep, that's the thin blue that we're looking for. Looking good!!! Can't wait to see the end results.
 

t-bone tim

Master of the Pit
OTBS Member
1,558
11
Joined Feb 24, 2007
Go Man Go .....got my vote already !!! Mmmmmmmmmmmm ribs ,slurp slurp ,wipe
 

mrgrumpy

Smoking Fanatic
OTBS Member
386
10
Joined Mar 18, 2006
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.

Bill
 

bbq bubba

Master of the Pit
OTBS Member
3,649
12
Joined Feb 12, 2007
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
 

chrish

Smoking Fanatic
514
10
Joined May 2, 2007
looking good there bubba


hay grumpy havent seen you on bbqbible board for a time now
 

hillbillysmoker

Master of the Pit
OTBS Member
1,078
10
Joined Feb 7, 2007
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.
 

bbq bubba

Master of the Pit
OTBS Member
3,649
12
Joined Feb 12, 2007
Well, sittin back with a full tummy! Been givin a lot of advice lately and lookin for a little in return
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 guess
 

domn8_ion

Smoking Fanatic
548
11
Joined Apr 5, 2007
I think you need more practice. Come on over, I'll practice being a judge. Oh yeah, don't expect leftovers to take home.
 

db bbq

Smoke Blower
133
10
Joined Apr 9, 2007
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
 

teacup13

Master of the Pit
OTBS Member
1,391
12
Joined Feb 22, 2007
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
 

jts70

Smoking Fanatic
OTBS Member
805
10
Joined Mar 12, 2007
Looking good! I think I am gonna have to try ribs for the next smoke at the smith house !!!
 

peculiarmike

Master of the Pit
OTBS Member
1,564
13
Joined Jun 29, 2006
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.
 

bbq bubba

Master of the Pit
OTBS Member
3,649
12
Joined Feb 12, 2007
thanks mike, i agree with u totally, but what did i do wrong, kick down the heat? foil sooner? thanks for the comments
 

peculiarmike

Master of the Pit
OTBS Member
1,564
13
Joined Jun 29, 2006
Hard to say. Might try some without foiling, see what that does. Keep us posted.
 

keywesmoke

Smoking Fanatic
OTBS Member
521
10
Joined Feb 24, 2007
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
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.