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Started By
Message
re: Need advice on ribs.
Posted on 3/19/21 at 9:18 am to Swine Spectator
Posted on 3/19/21 at 9:18 am to Swine Spectator
quote:
I would never serve comp barbeque in my own backyard, but at a comp I play to win..
Competition bbq - things I will never understand. It’s uppity nonsense that some idiots determined what counts as “winning bbq”. It’s completely made-up and the points don’t matter.
It’s food. Cook it the way you like it and that’s it. You and you’re guest are the only ones who will eat it. I love my ribs fall off the bone and my guests love it. That’s real winning bbq. Im not wasting my time cooking for some overweight hogs who have their own ideas on what taste good.
1
Posted on 3/19/21 at 9:30 am to OGtigerfan87
I’m cooking some right now. I normally just throw them on for 3 hours at 225, then do a bend test. Depending on test, is how much longer I cook them. I cook on a BGE and have tried every method possible. For me, the 2 best methods are just old school indirect and checking bend test or 3-1-1 (or just 30 min on last step). I use to use a water filled drip pan, but have better ribs without one. 
I’m just now lighting the smoke. I’ll do 3-1-1 and take pics and post later. Hopefully I won’t screw them up
I’m just now lighting the smoke. I’ll do 3-1-1 and take pics and post later. Hopefully I won’t screw them up
This post was edited on 3/19/21 at 10:01 am
Posted on 3/19/21 at 10:42 am to Columbia
Ok. I like Applewood on my ribs. I use apple chunks, not the chips. Threw those on 30 min ago after getting a small fire going. I like to burn the chunks a little before throwing meat on. Using royal oak lump. I wrap my grate with foil. I do this because it helps deflect excessive heat off the plate setter. I use to use a water pan, but I didn’t like the results of those ribs.
Yes I’m drinking already.
Yes I’m drinking already.
Posted on 3/19/21 at 10:50 am to GeauxTigers0107
I'll take the rack in the second pic all day every day
Posted on 3/19/21 at 10:52 am to Columbia
quote:
Yes I’m drinking already.
1st Upvote.
I typically do the 3-2-1 method, and fit two racks on my Weber kettle, snake method with a 2x2 snake and chunked wood on top, not chipped. I sacrifice one beer to soak the chunks in about an hour before I light the grill. The last year or two it has been hickory that I split and let dry out under my old deck. Just take one log and cut it on my chop saw into 2-3 inch wide chunks. I'm really the only one here that eats them so I cook them how I like them.
Posted on 3/19/21 at 12:57 pm to Junky
quote:
Competition bbq - things I will never understand. It’s uppity nonsense that some idiots determined what counts as “winning bbq”. It’s completely made-up and the points don’t matter.
If I didn't know any better I'd say you tried and tried and never could even place in a comp.
J/K with you man. I don't compete but have several friends that do. And every one of them will tell you their backyard Que is nothing like their comp recipes. But when these guys go compete and come home with 5 grand in their pocket, well, you cook what will win.
quote:
I love my ribs fall off the bone and my guests love it.
And that's all you need to worry about. I don't take mine that far but they're definitely tender.
quote:
Im not wasting my time cooking for some overweight hogs who have their own ideas on what taste good.
You seem to have alot of pent up anger friend...
Posted on 3/19/21 at 1:35 pm to OGtigerfan87
I agree that 3-2-1 is too long for babybacks. I wrapped for 2 hours and when I opened the foil the rack was broken and several of the bones were completely out of the meat.
Posted on 3/19/21 at 2:00 pm to slinger1317
They look great 3 hours later. I warm up apple juice and slice some butter for foil. I double up foil. If a rib pokes through it screws it up. Put ribs in foil meat side down.
Posted on 3/19/21 at 3:57 pm to Columbia
Haven’t done it in a while but this method is solid. Makes you work a little harder, but gives consistent good ribs.
This post was edited on 3/19/21 at 4:13 pm
Posted on 3/19/21 at 4:43 pm to GeauxTigers0107
@Tigers0107 Amen. I never tell anyone they're doing it wrong. The OP asked for advice and I told him how "I" would do it.
Picking the best barbeque is like picking the prettiest girl. Some folks, like blondes, some brunettes, some skinny, some fat. Do whatever makes you happy.
Comps are fun. Don't like'em? Don't do'em.
Picking the best barbeque is like picking the prettiest girl. Some folks, like blondes, some brunettes, some skinny, some fat. Do whatever makes you happy.
Comps are fun. Don't like'em? Don't do'em.
Posted on 3/22/21 at 11:15 am to Swine Spectator
Well everything turned out good. The spareribs were falling off the bone and the baby backs had a nice chew to them.
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