Title: Competition Ribs
Post by: Mike in Roseville on July 15, 2018, 09:01:06 AM
Post by: Mike in Roseville on July 15, 2018, 09:01:06 AM
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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I just about have them dialed in.
Wanted to share a few pics from the ones I did yesterday.
Cheers!
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Title: Re: Competition Ribs
Post by: Davescprktl on July 15, 2018, 09:14:11 AM
Post by: Davescprktl on July 15, 2018, 09:14:11 AM
Looks like the perfect bite to me. Great job!
Title: Re: Competition Ribs
Post by: KettleMaster on July 15, 2018, 09:50:02 AM
Post by: KettleMaster on July 15, 2018, 09:50:02 AM
Nice work! Looks perfect
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Title: Re: Competition Ribs
Post by: Rub on July 15, 2018, 02:26:58 PM
Post by: Rub on July 15, 2018, 02:26:58 PM
Looking good buddy.
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Title: Re: Competition Ribs
Post by: Mike in Roseville on July 15, 2018, 02:46:06 PM
Post by: Mike in Roseville on July 15, 2018, 02:46:06 PM
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?
@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?
Title: Re: Competition Ribs
Post by: au4stree on July 15, 2018, 03:10:34 PM
Post by: au4stree on July 15, 2018, 03:10:34 PM
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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Title: Re: Competition Ribs
Post by: Mike in Roseville on July 15, 2018, 03:20:45 PM
Post by: Mike in Roseville on July 15, 2018, 03:20:45 PM
Quote from: au4stree on July 15, 2018, 03:10:34 PM
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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Title: Re: Competition Ribs
Post by: Speedster on July 15, 2018, 03:26:49 PM
Post by: Speedster on July 15, 2018, 03:26:49 PM
Are those baby backs? Trimmed
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Title: Re: Competition Ribs
Post by: Mike in Roseville on July 15, 2018, 03:35:55 PM
Post by: Mike in Roseville on July 15, 2018, 03:35:55 PM
Quote from: Speedster on July 15, 2018, 03:26:49 PM
Are those baby backs? Trimmed
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Trimmed St. Louis spare ribs.
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Title: Re: Competition Ribs
Post by: auto180sx on July 15, 2018, 03:39:12 PM
Post by: auto180sx on July 15, 2018, 03:39:12 PM
Quote from: Speedster on July 15, 2018, 03:26:49 PMSt. Louis spare ribs.
Are those baby backs? Trimmed
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Title: Re: Competition Ribs
Post by: SmokeVide on July 15, 2018, 03:53:05 PM
Post by: SmokeVide on July 15, 2018, 03:53:05 PM
Look spot-on for competition -- the correct bite. Good luck!
Title: Re: Competition Ribs
Post by: 1spacemanspiff on July 15, 2018, 06:03:52 PM
Post by: 1spacemanspiff on July 15, 2018, 06:03:52 PM
I volunteer to be an unbiased taster!
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Title: Re: Competition Ribs
Post by: Mike in Roseville on July 15, 2018, 06:56:03 PM
Post by: Mike in Roseville on July 15, 2018, 06:56:03 PM
Quote from: 1spacemanspiff on July 15, 2018, 06:03:52 PM
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.
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Title: Re: Competition Ribs
Post by: 1spacemanspiff on July 15, 2018, 07:18:24 PM
Post by: 1spacemanspiff on July 15, 2018, 07:18:24 PM
Damn, I'll be out of town photographing the Little league World Series western regional
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Title: Re: Competition Ribs
Post by: Rub on July 16, 2018, 08:02:16 PM
Post by: Rub on July 16, 2018, 08:02:16 PM
Quote from: Mike in Roseville on July 15, 2018, 02:46:06 PMI 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.
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?
Title: Re: Competition Ribs
Post by: Mike in Roseville on July 16, 2018, 08:46:50 PM
Post by: Mike in Roseville on July 16, 2018, 08:46:50 PM
Quote from: Rub on July 16, 2018, 08:02:16 PMQuote from: Mike in Roseville on July 15, 2018, 02:46:06 PMI 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.
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?
Thanks Rub...
I'll give it a try this weekend.