Competition Ribs Roundtable...
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- Big Ed
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Re: Competition Ribs Roundtable...
I smoke 3-2-1 at 225. Use lump with hickory chunks and pecan chips scattered in the basket. Been hitting pretty consistent on ribs, gotta work on the other 2 meats!
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Can't Beat A Drum!!!
Big Ed BBQ
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Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
- RibCommanderBBQ
- Pilgrim
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Re: Competition Ribs Roundtable...
Anybody else use UDS to smoke your ribs??
- Scott P
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Re: Competition Ribs Roundtable...
AT my last cookoff, I attempted 3-2-1 on my spares, but it didn't quite work out that way. I was aiming for 225-250, but the big WSM stayed at 275. At the three hour mark, I went to put them in foil and they already had a nice bend to them. I put them in foil with honey and brown sugar, wrapped them in a towel and placed them in my cooler. I put them back on for maybe an hour or so with the last half hour out of the foil. I glazed them for the last few minutes and they came out fantastic. They took seventh out of 100 teas, so something must have worked.
Buddha Belly BBQ Team
18" WSM
22" WSM
26" Kettle
Genesis II S-310
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18" WSM
22" WSM
26" Kettle
Genesis II S-310
Large BGE
- Swamp Donkeyz BBQ
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Re: Competition Ribs Roundtable...
I do my ribs and chicken on UDS.
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- Pilgrim
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Re: Competition Ribs Roundtable...
I look for the pinkest most marbled.
- PaulWhita
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Re: Competition Ribs Roundtable...
One question I did not see in this thread is how long do you rest your ribs? I see several who rest, but how long?
22" WSM
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- Swamp Donkeyz BBQ
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Re: Competition Ribs Roundtable...
I don't rest ribs. I never noticed a bit of difference.
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- Cowboy
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Re: Competition Ribs Roundtable...
Yeah, we try to time it to where they go straight out of the cooker and onto the cutting board, within a few minutes. Doesn't always work like that, but that's what we try to do...
- Big Ed
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Re: Competition Ribs Roundtable...
All_Grilla_No_Filla wrote:Yeah, we try to time it to where they go straight out of the cooker and onto the cutting board, within a few minutes. Doesn't always work like that, but that's what we try to do...
Off the pit and in the turn in box within 10 minutes, then I take a rest til brisket turn in!!
Can't Beat A Drum!!!
Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
-
- Cowboy
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Re: Competition Ribs Roundtable...
Big Ed wrote:All_Grilla_No_Filla wrote:Yeah, we try to time it to where they go straight out of the cooker and onto the cutting board, within a few minutes. Doesn't always work like that, but that's what we try to do...
Off the pit and in the turn in box within 10 minutes, then I take a rest til brisket turn in!!
Then that's what needs to be done, 'cuz with ribs lately U on FY-AHH!
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- Pilgrim
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Re: Competition Ribs Roundtable...
Not to go in circles but I really did not get the true advantage or disadvantage to wrapping ribs meat side down vs. meat side up (no broth or liquids in foil for sake of the discussion). Anyone care to clarify?
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- Bandolero
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Re: Competition Ribs Roundtable...
Big Ed wrote:All_Grilla_No_Filla wrote:Yeah, we try to time it to where they go straight out of the cooker and onto the cutting board, within a few minutes. Doesn't always work like that, but that's what we try to do...
Off the pit and in the turn in box within 10 minutes, then I take a rest til brisket turn in!!
Wise plan Mr. Ed!
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- Pilgrim
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Re: Competition Ribs Roundtable...
I use a UDS for my Ribs and usually run around 250 and like BiG Ed said 3-2-1.. turns out pretty tasty
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- Pilgrim
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Re: Competition Ribs Roundtable...
Has anyone ever tried injecting a rack of ribs? If so what was the result?
- TwoGuysBBQ
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Re: Competition Ribs Roundtable...
interested too
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