Competition Ribs

[Mike in Roseville]

Lately, I have been doing some practice for an upcoming charity rib competition.

I just about have them dialed in.

Wanted to share a few pics from the ones I did yesterday.

Cheers!




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[Davescprktl]

Looks like the perfect bite to me.  Great job!

[KettleMaster]

Nice work! Looks perfect

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[Rub]

Looking good buddy.


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[Mike in Roseville]

Thanks guys!

@Rub:

Since you have cooked a million racks of ribs, I wanted to ask you: have you noticed differences in cooking regular commercial pork spares compared to heritage pork spares?

I ask because I am noticing more disintegration/blowouts on the backside of IBP pork I'm using (prior to the wrapping). I know some bone-side disintegration is good (especially toward the end of the cook), but I feel like I have to pull it out of the foil early to keep the bones from popping out.

Any insight?

[au4stree]

Just from my days on the competition circuit, they look good and a nice bite mark.  But, I would avoid the dark spot as my turn in rib, just from an appearance POV.  Judges are weird like that.


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[Mike in Roseville]

Just from my days on the competition circuit, they look good and a nice bite mark.  But, I would avoid the dark spot as my turn in rib, just from an appearance POV.  Judges are weird like that.


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Yeah that popped up during the cook...I agree


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[Speedster]

Are those baby backs? Trimmed


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[Mike in Roseville]

Are those baby backs? Trimmed


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Trimmed St. Louis spare ribs.


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[auto180sx]

Are those baby backs? Trimmed


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St. Louis spare ribs.

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[SmokeVide]

Look spot-on for competition -- the correct bite. Good luck!

[1spacemanspiff]

I volunteer to be an unbiased taster!


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[Mike in Roseville]

I volunteer to be an unbiased taster!


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Well Sidney, if you’re not doing anything  August 4th, head up and stop by our tent. [emoji106]


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[1spacemanspiff]

Damn,  I’ll be out of town photographing the Little league World Series western regional


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[Rub]

Thanks guys!

@Rub:

Since you have cooked a million racks of ribs, I wanted to ask you: have you noticed differences in cooking regular commercial pork spares compared to heritage pork spares?

I ask because I am noticing more disintegration/blowouts on the backside of IBP pork I'm using (prior to the wrapping). I know some bone-side disintegration is good (especially toward the end of the cook), but I feel like I have to pull it out of the foil early to keep the bones from popping out.

Any insight?

I was sponsored by Compart Duroc for a while and I can’t say I recall any difference. Try wrapping maybe 15-30 minutes earlier before they start breaking down. When you wrap leave the ends of the foil open but turned up like a boat. That will buy you some extra wrap time without blowouts.