Rib Comp
Posted: Tue Jul 23, 2013 12:55 pm
I have never cooked a BBQ competion before and I am going to enter a local bbq comp that is only doing three types of ribs.
Spare ribs
Baby Backs
Country style
I am going to take this comp seriously and do the best that I can even though I don't have the time to become a serious comp cook. This is an IBCA sanctioned event so those rules have to be followed also. Seeing as I cook ribs like most backyard people do and really have no idea about flavor profiles outside of what I have been reading on this forum, what am I looking at for the different types of ribs. Do they all get cooked alike as far as flavor or is there a recognized flavor profile for each individually. I know I am probably not making sense so let me give my impressions.
Baby backs that I have had from well named restaurants are very sweet and have lots of sauce on them.
Spare ribs I have had from Q joints are generally just cooked with a little sweet rub with sauce on the sides
I have no idea abut country style at all. What do I need to start practicing?
I am going to build a UDS or two soon, not just for this comp but for myself. So I will be cooking on that. Any other info you need to give me direction? Thank you in advance.
Spare ribs
Baby Backs
Country style
I am going to take this comp seriously and do the best that I can even though I don't have the time to become a serious comp cook. This is an IBCA sanctioned event so those rules have to be followed also. Seeing as I cook ribs like most backyard people do and really have no idea about flavor profiles outside of what I have been reading on this forum, what am I looking at for the different types of ribs. Do they all get cooked alike as far as flavor or is there a recognized flavor profile for each individually. I know I am probably not making sense so let me give my impressions.
Baby backs that I have had from well named restaurants are very sweet and have lots of sauce on them.
Spare ribs I have had from Q joints are generally just cooked with a little sweet rub with sauce on the sides
I have no idea abut country style at all. What do I need to start practicing?
I am going to build a UDS or two soon, not just for this comp but for myself. So I will be cooking on that. Any other info you need to give me direction? Thank you in advance.