Rib burns

[Second Hand Smoke]

Not sure of this is the correct forum or not but I will give it a try. I enter in a handful of BBQ contests (back-yard, and KCBS) each year. This year I think I am going to get in on my first rib burn. Because I am a rib burn novice, I have no idea what to expect. Anybody ever competed in a rib burn? If so, can you give me some pointers? I am assuming that the ribs are judged similar to the way they are judged in KCBS events? I am not sure but the event that I am looking in to is held during a town festival so I dont know if it is sanctioned event with trained judges, or if the judges are a few people from the local community.

 

[mneeley490]

I think you're going to have to explain to some of us dullards, what a "rib burn" is? I tried to Google it, and came up with indigestion.

 

[Second Hand Smoke]

I think you're going to have to explain to some of us dullards, what a "rib burn" is? I tried to Google it, and came up with indigestion.

My understanding is that it is a "best tasting/appearing" rib contest. Don't ask me how the name came about. I also understand that this particular contest doesn't allow any fancy green garnish in the bottom of the turn-in boxes. Only foil.

 

[Chasdev]

Well thank goodness for THAT.
I hate the whole, your greenery was messy so you lose...

 

[912smoker]

It really depends on your judges. Not sure where you're located, but if local celebrity judges I say stick to your local flavors, be it mustard, vinegar or a sweeter sauce.
How did you do in the KCBS comps?

Keith

 

[JckDanls 07]

I'm thinking the name is throwing you off... Kinda like messing around and saying... "C'mon, lets go burn some ribs" .. And then I imagine it's ribs only ...

I have a comp coming up next Sat. (25th) ... Our local county fair has one every year.. Fair started today... Any winnings goes to the charity (local) of your choice...

This started out with a $100 entry fee... Entry fee got you a new Weber kettle (22") to cook on... They supply the meat (boston butt this year) ... Supply the charcoal... Gave you a bottle of lighter fluid and a lighter... Everybody cooks the same thing on the same piece of equipment... NOTHING in the turn in box except meat ... After it was over each time got to keep the weber kettle...
So our first year my partner (then) and I put names in a hat and drew... Drew his name so he got to keep the kettle the first year... Next year comes around and they say they lost the sponser that was donating the Weber... So no more Webers... SO they dropped the entry fee to $50 now but everything else stays the same...
We also do Appetizers during the day and pass around to all teams and then vote for your favorite for an Appetizer Champion ...

We won both Meat comp AND Appetizer comp a few years back doing brisket (that years choice of meat) and we did stuffed mushrooms for an appetizer ...

Whooops... Sorry for getting carried away ...

 

[JLinza]

My understanding is, a "Rib Burn" is judged on taste & tenderness. Where KCBS and other comps are, taste, tenderness & appearance. I believe judges can be local Joe's, KCBS judges or a mix of both. My thought would be... if you're making good ribs and you think they can win... keep doing that. I always tell my guys at work... "just go with your herat, if you f&% it up, I'll still back you lol. Dont forget to post some pics of said ribs.

 

[Second Hand Smoke]

It really depends on your judges. Not sure where you're located, but if local celebrity judges I say stick to your local flavors, be it mustard, vinegar or a sweeter sauce.
How did you do in the KCBS comps?

Keith

I held my own in the KCBS comps, but it's hard to compete with guys rolling in with $100,000 trucks pulling $150,000 rigs. The rib burn I want to enter is a qualifier for GLBBQA (Great Lakes BBQ Assn.) but I'm not really in it for that stuff. I dont strive to find myself on a BBQ TV show once day. I just enjoy the comradely and the bragging rights till the nest contest.

 

[Fueling Around]

I have been to a handful of rib (etc.) fests / competitions.
I've had really good food and some g.. awful stuff that is best fed to the animals.
The worst was a competition circuit down here in Lakeland FL.

Never competed and never hear the term "rib burn" used at any of the fests. That must be a term for the competitors

Keith 912smoker offers the best advice. Figure out your audience

 

[thirdeye]

I've never heard of a "Rib Burn" either, but there are a lot of snazzy names for a rib cook-off... especially when they are a charity or fund raiser kind of event. I have seen videos about the big rib contest in Sparks Nevada... very impressive.

Definitely review the rules, and take full advantage of them, ask about the judges because celebrity judges can be a real wild card, and ask about the scoring criteria.

My only advice is very standard... meatiness, tenderness and moistness are very important. Depending on the judge pool, a little over-tender might work best. Obviously you want good flavor, but you don't want to offend any judge if your ribs are too salty, too spicy, or too sweet.

 

[JckDanls 07]

you don't want to offend any judge if your ribs are too salty, too spicy, or too sweet.

Or to smokey... I got dinged for that doing a nekkid brisket over night on a stick burner

 

[thirdeye]

Or to smokey... I got dinged for that doing a nekkid brisket over night on a stick burner

I've only had a few entries that were bitter from smoke, and the majority of them were chicken entries. Usually, judges will discuss the entries after the score cards are turned in. Things like which entries were the best, or the the worst entry, or maybe "what was that weird flavor on #3?". This is where the comment cards come into play, it's really the only way for judges to communicate with the cooks.

An observation I made years ago is that not all judges like to cook. And I mean cook in general, not just being a non-backyard barbecue cook.

 

[JckDanls 07]

a few entries that were bitter from smoke,

It wasn't bitter... just to much smoke... That was on our comment card...

 

[Second Hand Smoke]

I have been to a handful of rib (etc.) fests / competitions.
I've had really good food and some g.. awful stuff that is best fed to the animals.
The worst was a competition circuit down here in Lakeland FL.

Never competed and never hear the term "rib burn" used at any of the fests. That must be a term for the competitors

Keith 912smoker offers the best advice. Figure out your audience

I'm getting a lot of "never heard of "rib burn". Maybe it's a geographical thing? It's a pretty popular term here in Michigan...at least from what I have seen.