How To Cook Competition BBQ Ribs

Download How To Cook Competition BBQ Ribs

Post on 21-Apr-2017




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<ul><li><p>As a Certified BBQ judge, </p><p>I see too many cook teams </p><p>FAIL in the Ribs Category. </p><p>This presentation teaches </p><p>you what you MUST know </p><p>in order to move UP in the </p><p>rankings and GET MORE </p><p>WALKS in the Competition </p><p>BBQ Ribs Category. </p><p>How To Cook: </p></li><li><p>How to cook Competition BBQ ribs </p><p>is a skill, and as such it is </p><p>something that can be learned. As </p><p>a certified KCBS and FBA BBQ </p><p>Judge, Im delighted when top </p><p>quality competition ribs hit my </p><p>table, and feel my heart (and </p><p>stomach) sink when I see grey, </p><p>charred, and greasy ribs make the </p><p>scene.</p><p>You CAN have a BBQ Ribs box that looks like this!</p></li><li><p>I want to clear up a few things where competition the art of </p><p>how to cook competition BBQ ribs is concerned. Number one, </p><p>falling off the bone means that the ribs are overcooked. </p><p>A properly cooked BBQ Rib should be moist and tender yet </p><p>yield just enough so that when you bite into it you see a </p><p>rounded bite mark with the bone turning white almost </p><p>immediately. There should be no sooty, charred, or creosote </p><p>flavor.</p><p>View the original post and comment here:</p><p></p></li><li><p>Good Rib Turn In Box Bad Rib Turn In Box</p><p>This is what judges think when they see each of the boxes above. Read on for more </p><p>info</p></li><li><p>When focusing on your effort to cook competition BBQ ribs, the appearance of the ribs in </p><p>the turn in box should be uniform meaning the ribs should appear as though they came </p><p>off the same rack even though they very likely did not. Straight line cuts, even bone </p><p>appearance at the ends (if any) are a must, and the color should be uniform as well. </p><p>Take a look at the boxes on the previous slide. </p><p>The rib box titled the Less Than Good one shows a lack of uniformity, limited to no </p><p>purposeful alignment in the box, and appears to be coated in a bit of creosote or burnt </p><p>(over-sugared) rub or sauce. If presented with this 2nd example, Id score it at about a 8 </p><p>maximum on appearance, and thats being generous. I might go to a 7 with a comment </p><p>on what the cook might do to improve upon things.</p><p>View the original post and comment here:</p><p></p></li><li><p>Taste wise, the profile for your ribs can of course vary. Id say you dont want to be too salty </p><p>or too sweet, but honestly judges are going to score your taste based on their </p><p>preferences. Both KCBS and FBA judges seem to prefer ribs that arent too spicy or </p><p>salty, and they like sweet. However, watch out for over candied ribs! </p><p>Im seeing more and more judges score over candied or candy bar ribs lower </p><p>these days.</p><p>Id recommend using fruit jams or jellies and spices like clove or cinnamon sparingly. Oh, and </p><p>turning in a sauceless or dry rib isnt advised, as naked ribs dont tend to fare very well.</p><p>In any case, please clean your smoker before cooking. I know time gets away from you if </p><p>you cook competitions weeks in a row. But the cleaner your smoker is, the better your food is </p><p>going to taste. Power wash it, empty out the ash bin, etc. This helps keep any acrid or bitter </p><p>taste out of your final product.</p><p>View the original post and comment here:</p><p></p></li><li><p>Cadillac Cut Rib Example. Note that there is a </p><p>good amount of meat on both sides of the </p><p>bone.</p><p>Baby back ribs are fine, as are St. Louis </p><p>style (Spare Ribs). If you do St. Louis style </p><p>ribs, consider the Cadillac cut which is </p><p>when you leave a good amount of rib meat </p><p>on each side of the bone. </p><p>Youll sacrifice some ribs by going with this </p><p>cut, but it gives the judges more to bite </p><p>into. The example photo to the right shows </p><p>what this cut looks like. Though, theres a </p><p>bit too much sauce on that rib if you ask </p><p>me.</p><p>View the original post and comment here:</p><p></p></li><li><p>There are a few decent How Tos out there on prepping and </p><p>cooking competition quality Ribs. Those Ive linked to here </p><p>are ones that seem to touch on most of what Ive seen the </p><p>Pros who win do with their rib preps. If you try any of these </p><p>preparations, please leave comments on the blogs or </p><p>websites to let those who have shared recipes know you </p><p>appreciate them!</p><p>Check the following pages for some GREAT </p><p>Professional Rib Tutorials. . . </p><p>View the original post and comment here:</p><p></p></li><li><p>Jason Day of uses </p><p>the famous EAT Barbecue products </p><p>on some ribs with photos and step </p><p>by step action that should have you </p><p>well on your way to producing </p><p>competition BBQ Ribs that no judge </p><p>would turn their nose up at. Its </p><p>spare ribs here, so if youve never </p><p>cooked this cut before youll love </p><p>the way Jason lays it out for </p><p>you. Click here to read the post.</p><p>Pro Recipe #1</p><p>View the original post and comment here:</p><p></p></li><li><p>Pro Recipe #2</p><p>Video on next page. </p><p>The next recipe for competition style </p><p>BBQ ribs comes from the How to BBQ </p><p>Right site maintained by Malcom Reed </p><p>of Killer Hogs BBQ. Malcom puts </p><p>together an awesome step by step BBQ </p><p>rib How To for you here, and he has a </p><p>nice selection of step by step photos and </p><p>extra tips (like his Secret to BBQ Ribs) </p><p>that will for sure put you on the right </p><p>track.</p><p>View the original post and comment here:</p><p></p></li><li><p>As you can see, Malcom holds very little back when he talks about </p><p>how to prepare competition ribs. I really like what he says here </p><p>about prepping the ribs initially and then applying smoke to the </p><p>ribs</p><p>No matter what someone tells you always remove the membrane. It will affect your tenderness if you dont and if you are competing, it is what the judges expect.</p><p>When you are ready to smoke the ribs, you want to get your smoker up to 225 degrees and add a few chunks of cherry wood. I normally use 4 to 5 chunks to start. You should have a light blue smoke coming from the smoker. Any more will be too harsh for the meat and produce a bitter end product. When the smoker is up to temperature, place the ribs on the racks.</p><p>Malcom also gives some great </p><p>advice about how to keep the </p><p>sugar content from your sauce </p><p>from getting bitter on you from </p><p>too much heat application.</p><p>Click here to read his full rib prep </p><p>post.View the original post and comment here:</p><p></p></li><li><p>I hope you found value in this post on how to cook </p><p>competition style BBQ ribs. If so, please leave a </p><p>comment or share this post on whatever social </p><p>networks you frequent!</p><p>You May Also Like: </p><p></p></li></ul>