View previous topic :: View next topic |
Author |
Message |
cadmaster BBQ Fan

Joined: 27 May 2010 Posts: 141 Location: Central Florida
|
Posted: Apr 18 2013 Post subject: aqcuiring competition ready ribs |
|
|
i was talking with a friend earlier and he mentioned my ribs tasted great and were fall off bone ready.. and it got me thinking, if i ever want to try some amateur competition "fall off the bone" is not what judges look for.. after doing some research i found "half moon bite and then the rest of the meat comes off easily" is a good direction to go in.
i typically always do 3-2-1 method, throw in apple juice and butter in the 2 hour part..
Question is, can comp ready ribs be achieved with 3-2-1 method? or is it too long, or is there a different method in competition?.. what is a good indicator that ribs are just before fall off bone.. comp ready
thanks for advice! _________________ All things end in judgment... |
|
Back to top |
|
 |
k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
|
Posted: Apr 18 2013 Post subject: |
|
|
cadmaster, you will find it hard to get bite through ribs with a 3-2-1 method they soften up to much. A shorter cook time is going to be needed.
To say you do not want fall off the bone ribs in competition is not entirely true. In IBCA competition the judges cannot handle the rib with their hands they use a cheap fork so your ribs had better be near fall off the bone. Even in IBCA my ribs rarely cook longer than five hours. Finding the right temp and time is part of perfecting your ribs. Practice, practice, practice.  _________________ Always remember slow and steady wins the race.
Hybrid Cooker |
|
Back to top |
|
 |
Chef BBQ Pro

Joined: 13 Apr 2010 Posts: 855 Location: Lytle, Texas
|
Posted: Apr 19 2013 Post subject: |
|
|
k.a.m. wrote: | cadmaster, you will find it hard to get bite through ribs with a 3-2-1 method they soften up to much. A shorter cook time is going to be needed.
To say you do not want fall off the bone ribs in competition is not entirely true. In IBCA competition the judges cannot handle the rib with their hands they use a cheap fork so your ribs had better be near fall off the bone. Even in IBCA my ribs rarely cook longer than five hours. Finding the right temp and time is part of perfecting your ribs. Practice, practice, practice.  |
He has hit the nail on the head
X1 _________________ Many assorted small pits and one huge RF and now two Viper Red BBQ Vaults from Pitmaker mounted on a 26' food trailer.
http://texasstylecuisine.com
https://www.youtube.com/channel/UCWqNUDaH4Yd7RJgeSXE9LhA |
|
Back to top |
|
 |
cadmaster BBQ Fan

Joined: 27 May 2010 Posts: 141 Location: Central Florida
|
Posted: Apr 19 2013 Post subject: |
|
|
Interesting.. guess i watched to much bbq pitmasters on tv (not recently though).. i thought fall off the bone was wrong for competition.. but i guess each comp has differ rules.
i figured 3-2-1 was too long.. i realize everyone has different methods, but is it still commong to foil ribs at comps? reason i ask is if i do decide to do amateur comps next year, i dont want to look ridiculous if im the only one with wrapped foiled ribs!
ive tried em without foiling, i like em better foiled
thanks! _________________ All things end in judgment... |
|
Back to top |
|
 |
k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
|
Posted: Apr 19 2013 Post subject: |
|
|
cadmaster, it is common to foil. I do know a few teams experimenting with no foiled ribs some like it some are going back to foil. I foil my ribs at comps I also trim to St. Louis the presentation looks better in my opinion. At home I like dry rub full spares no foil and no sauce but that usually wont fly at a competition. _________________ Always remember slow and steady wins the race.
Hybrid Cooker |
|
Back to top |
|
 |
Copronymous Newbie

Joined: 01 Jan 2013 Posts: 36
|
Posted: Apr 19 2013 Post subject: |
|
|
k.a.m. is spot-on, especially about IBCA comps. When I cook IBCA, they're boxed WAY more done than I would do for myself or for a MBN comp. |
|
Back to top |
|
 |
ckone BBQ Super Pro

Joined: 23 Oct 2009 Posts: 2451 Location: Austin, TX
|
Posted: Apr 19 2013 Post subject: |
|
|
k.a.m. wrote: | At home I like dry rub full spares no foil and no sauce but that usually wont fly at a competition. |
Usually is a key word as I have gotten 6th or 7th with that method. but another factor to keep in mind for IBCA is the judges are not certified, they are pulled from the crowd/ general public. (there is a head judge who gives guidelines but...) _________________ 22.5 Weber Kettle
OK Joe
The Bubba Keg |
|
Back to top |
|
 |
js-tx Newbie

Joined: 28 Feb 2013 Posts: 67 Location: San Antonio, TX
|
Posted: Apr 20 2013 Post subject: |
|
|
Unless you are Johnny Trigg, don't worry about people eyeballing your rib cook. I think people keep to themselves in that regard. For comps, you gotta know how they judge and cook accordingly. Like k.a.m says, practice, practice, practice.  |
|
Back to top |
|
 |
toymaster BBQ Fan

Joined: 06 Jul 2011 Posts: 180 Location: Long Island, NY
|
Posted: Apr 20 2013 Post subject: |
|
|
Semper Fi brother. I have found in my vastly limited experience that 3-1-1 works better for spares and 2½-1-45 minutes works better for baby backs. Of course, that is adjusted for type of smoker, outside temp and humidity, color on the ribs after step 1, and ultimately the meat itself. I feel that the 3-2-1 method is better suited for backyard BBQ and fall off the bone ribs. _________________ Professional Pig Worshipper
Beam's SG-01 Offset Smoker - Brenda
Chargriller Akorn - Vanessa
Brinkmann Grill King Deluxe - Baby
Backwoods Party - Victoria
Weber Smokey Joe - Gretchen
USMC - Semper Fi
If you find yourself in a fair fight, you didn't plan your mission properly |
|
Back to top |
|
 |
davejschultz BBQ Fan

Joined: 23 Nov 2007 Posts: 352 Location: Shakopee, MN
|
Posted: Apr 20 2013 Post subject: |
|
|
My first comp experience was a bit different...local green egg fest rib cook off last year. We finished 29/30 for "tenderness" in judging (still took 14/30 overall ). Our turn in ribs were perfect half moon with tug. I tried a rib from the guy 2 stalls down that won the comp...fall off the bone mush. _________________ If at first you don't succeed...eat the failure, go to the butcher, and try again.
Char-Griller Trio 3030 / Masterbuilt 30 Electric / Webber One Touch Gold / Small BGE |
|
Back to top |
|
 |
|