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!




Sent from my iPhone using Weber Kettle Club mobile app

[Davescprktl]

Looks like the perfect bite to me.  Great job!

[KettleMaster]

Nice work! Looks perfect

Sent from my SM-G930W8 using Weber Kettle Club mobile app

[Rub]

Looking good buddy.


Sent from my iPhone using Weber Kettle Club

[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.


Sent from my iPhone using Weber Kettle Club

[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.


Sent from my iPhone using Weber Kettle Club

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


Sent from my iPhone using Weber Kettle Club mobile app

[Speedster]

Are those baby backs? Trimmed


Sent from my iPhone using Weber Kettle Club mobile app

[Mike in Roseville]

Are those baby backs? Trimmed


Sent from my iPhone using Weber Kettle Club mobile app

Trimmed St. Louis spare ribs.


Sent from my iPhone using Weber Kettle Club mobile app

[auto180sx]

Are those baby backs? Trimmed


Sent from my iPhone using Weber Kettle Club mobile app

St. Louis spare ribs.

Sent from my Pixel using Weber Kettle Club mobile app

[SmokeVide]

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

[1spacemanspiff]

I volunteer to be an unbiased taster!


Sent from my iPhone using Weber Kettle Club

[Mike in Roseville]

I volunteer to be an unbiased taster!


Sent from my iPhone using Weber Kettle Club

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


Sent from my iPhone using Weber Kettle Club mobile app

[1spacemanspiff]

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


Sent from my iPhone using Weber Kettle Club

[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.