Competition Ribs Roundtable...

All other competition related questions or comments about recipes, techniques, and related topics.

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TwoGuysBBQ
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Re: Competition Ribs Roundtable...

Postby TwoGuysBBQ » Tue Aug 09, 2016 2:15 pm

The problem I'm having is finding Ribs with straight bones. On every rack I find the bones are at an angle and is very hard to get a nice looking turn in box. :angryfire:

Ric G.
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Re: Competition Ribs Roundtable...

Postby k.a.m. » Tue Aug 09, 2016 5:51 pm

TwoGuysBBQ wrote:The problem I'm having is finding Ribs with straight bones. On every rack I find the bones are at an angle and is very hard to get a nice looking turn in box. :angryfire:

Ric G.

I gave up on that long ago. I use a poultry pin to mark the lower end of the bone if they are too crooked and slice away.
Always remember slow and steady wins the race.



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Re: Competition Ribs Roundtable...

Postby TwoGuysBBQ » Tue Aug 09, 2016 6:12 pm

Well Sir I will take that advice after looking at your turn in box and your GC in H town. Congrats by the way :salut:

Gracias

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Re: Competition Ribs Roundtable...

Postby k.a.m. » Wed Aug 10, 2016 5:53 am

TwoGuysBBQ wrote:Well Sir I will take that advice after looking at your turn in box and your GC in H town. Congrats by the way :salut:

Gracias

Ric G.

Thank you Ric. :D
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Re: Competition Ribs Roundtable...

Postby RWBTEX » Wed Aug 10, 2016 7:58 am

TwoGuysBBQ wrote:The problem I'm having is finding Ribs with straight bones. On every rack I find the bones are at an angle and is very hard to get a nice looking turn in box. :angryfire:

Ric G.


Another nice trick is to flip them over bone side up before you do your finish on the meat, you can see the bones and angle your knife straight between, they look perfect straight rib in the box after you flip them back push together tight then glaze.
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Re: Competition Ribs Roundtable...

Postby BladeRunner » Wed Aug 10, 2016 11:39 pm

k.a.m. wrote:
BladeRunner wrote:I'm almost more curious (at the moment) about what these ribs look like when you get them from the store.
:pig: :pig:
I don't seem to be getting the same kind,because the bones and overall meat I'm buying just look smaller after the cook than the pictures y'all have shared.

Where are you buying your ribs and what brand are they?
You could also buy full spares and trim them down to St. Louis cuts yourself.


I've tried a few different brands of spare ribs. I tried the natural, and then the 'normal' (?) - but again... None of them come out as big as the ones I'm seeing here.
Should I be getting 'loin back ribs'?
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Re: Competition Ribs Roundtable...

Postby k.a.m. » Thu Aug 11, 2016 6:02 am

BladeRunner wrote:
k.a.m. wrote:
BladeRunner wrote:I'm almost more curious (at the moment) about what these ribs look like when you get them from the store.
:pig: :pig:
I don't seem to be getting the same kind,because the bones and overall meat I'm buying just look smaller after the cook than the pictures y'all have shared.

Where are you buying your ribs and what brand are they?
You could also buy full spares and trim them down to St. Louis cuts yourself.


I've tried a few different brands of spare ribs. I tried the natural, and then the 'normal' (?) - but again... None of them come out as big as the ones I'm seeing here.
Should I be getting 'loin back ribs'?

I prefer to buy St. Louis spares in the 3.5 to 4.0 range. When I can get them I use farmlands from HEB. A lot of times I buy full spares and cut them down myself.
Always remember slow and steady wins the race.



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Re: Competition Ribs Roundtable...

Postby allenayres » Wed Mar 14, 2018 11:44 am

Howdy!

What has been everyone's experience with Berkshire or Duroc ribs? I've cooked some Duroc before and while tasty, didn't have a whole lot of meat on them. The berkshire promise to be even smaller :)

Is it better to purchase HEB/Sam's meatier slabs and cook them into submission?
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Re: Competition Ribs Roundtable...

Postby js-tx » Thu Mar 15, 2018 11:30 pm

I've never cooked those high end ribs before, I can't get past the price tag, especially when I hear they are often thin and not much better than regular spare ribs. If I was cooking them I would hollywood cut them. To me the thicker the rib, the more you need to nail tenderness and the need for injection comes in .
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Re: Competition Ribs Roundtable...

Postby k.a.m. » Fri Mar 16, 2018 6:14 am

allenayres wrote:Howdy!

What has been everyone's experience with Berkshire or Duroc ribs? I've cooked some Duroc before and while tasty, didn't have a whole lot of meat on them. The berkshire promise to be even smaller :)

Is it better to purchase HEB/Sam's meatier slabs and cook them into submission?

In my opinion yes choose St. Louis racks in the 4 lb. range with good marbling and dont look back.
Always remember slow and steady wins the race.



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Re: Competition Ribs Roundtable...

Postby allenayres » Fri Mar 16, 2018 9:07 am

k.a.m. wrote:In my opinion yes choose St. Louis racks in the 4 lb. range with good marbling and dont look back.


That sounds like the plan - I've always liked the results of those from Sam's, I'm going back :)
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Re: Competition Ribs Roundtable...

Postby allenayres » Fri Mar 16, 2018 10:10 pm

DR. wrote:Would like to bump this back up. ANyone care to post some pictures of their rib boxes?


This was my rib box at my last comp a couple weeks ago. 60 teams, didn't place in the top 20. :dont:


20180303_132947.jpg
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Re: Competition Ribs Roundtable...

Postby k.a.m. » Sun Mar 18, 2018 7:13 am

allenayres wrote:
DR. wrote:Would like to bump this back up. ANyone care to post some pictures of their rib boxes?


This was my rib box at my last comp a couple weeks ago. 60 teams, didn't place in the top 20. :dont:


20180303_132947.jpg

Good looking box Allen. That was a tough field in Winnie.
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Re: Competition Ribs Roundtable...

Postby Drewlooker » Tue May 15, 2018 4:59 pm

Anybody want to share what kind of sauce/glaze they have had some success with on the IBCA circuit ( dont give away you secrets but a profile of sauce). I've been using blue hogs 50/50 mix and have placed in FT but never top 10, but i am not sure what the judges are looking for, blue hog seems to do well up north but maybe not so much down here? anyone want to comment?
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Re: Competition Ribs Roundtable...

Postby Swamp Donkeyz BBQ » Wed May 16, 2018 10:43 am

Add some honey to your mix. You're on the right track.

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