Competition Ribs Roundtable...

All other competition related questions or comments about recipes, techniques, and related topics.

Moderator: TBBQF Deputies

User avatar
TwoGuysBBQ
Cowboy
Posts: 403
Joined: Fri Mar 30, 2012 9:01 am
Location: San Antonio, TX
Contact:

Re: Competition Ribs Roundtable...

Postby TwoGuysBBQ » Tue Aug 09, 2016 2:15 pm

The problem I'm having is finding Ribs with straight bones. On every rack I find the bones are at an angle and is very hard to get a nice looking turn in box. :angryfire:

Ric G.
User avatar
k.a.m.
Outlaw
Posts: 2083
Joined: Mon Jun 25, 2012 6:38 pm
Contact:

Re: Competition Ribs Roundtable...

Postby k.a.m. » Tue Aug 09, 2016 5:51 pm

TwoGuysBBQ wrote:The problem I'm having is finding Ribs with straight bones. On every rack I find the bones are at an angle and is very hard to get a nice looking turn in box. :angryfire:

Ric G.

I gave up on that long ago. I use a poultry pin to mark the lower end of the bone if they are too crooked and slice away.
Always remember slow and steady wins the race.

Image

My Hybrid cooker.
Competition trailer #2.
User avatar
TwoGuysBBQ
Cowboy
Posts: 403
Joined: Fri Mar 30, 2012 9:01 am
Location: San Antonio, TX
Contact:

Re: Competition Ribs Roundtable...

Postby TwoGuysBBQ » Tue Aug 09, 2016 6:12 pm

Well Sir I will take that advice after looking at your turn in box and your GC in H town. Congrats by the way :salut:

Gracias

Ric G.
User avatar
k.a.m.
Outlaw
Posts: 2083
Joined: Mon Jun 25, 2012 6:38 pm
Contact:

Re: Competition Ribs Roundtable...

Postby k.a.m. » Wed Aug 10, 2016 5:53 am

TwoGuysBBQ wrote:Well Sir I will take that advice after looking at your turn in box and your GC in H town. Congrats by the way :salut:

Gracias

Ric G.

Thank you Ric. :D
Always remember slow and steady wins the race.

Image

My Hybrid cooker.
Competition trailer #2.
User avatar
RWBTEX
Outlaw
Posts: 1157
Joined: Mon Mar 14, 2011 10:55 pm
Contact:

Re: Competition Ribs Roundtable...

Postby RWBTEX » Wed Aug 10, 2016 7:58 am

TwoGuysBBQ wrote:The problem I'm having is finding Ribs with straight bones. On every rack I find the bones are at an angle and is very hard to get a nice looking turn in box. :angryfire:

Ric G.


Another nice trick is to flip them over bone side up before you do your finish on the meat, you can see the bones and angle your knife straight between, they look perfect straight rib in the box after you flip them back push together tight then glaze.
SMOKIN' LONESTAR BBQ TEAM
on facebook: https://www.facebook.com/SmokinLonestar/
Hasty Bake Legacy
Pitts and spitts 24x48 stick burner
Napoleon Kettle
Weber bronze kettle
Traeger Pellet Pro 34
PK Grill for steak comps and fajitas at home
and then some
User avatar
BladeRunner
Rustler
Posts: 187
Joined: Fri May 13, 2016 8:10 am
Contact:

Re: Competition Ribs Roundtable...

Postby BladeRunner » Wed Aug 10, 2016 11:39 pm

k.a.m. wrote:
BladeRunner wrote:I'm almost more curious (at the moment) about what these ribs look like when you get them from the store.
:pig: :pig:
I don't seem to be getting the same kind,because the bones and overall meat I'm buying just look smaller after the cook than the pictures y'all have shared.

Where are you buying your ribs and what brand are they?
You could also buy full spares and trim them down to St. Louis cuts yourself.


I've tried a few different brands of spare ribs. I tried the natural, and then the 'normal' (?) - but again... None of them come out as big as the ones I'm seeing here.
Should I be getting 'loin back ribs'?
User avatar
k.a.m.
Outlaw
Posts: 2083
Joined: Mon Jun 25, 2012 6:38 pm
Contact:

Re: Competition Ribs Roundtable...

Postby k.a.m. » Thu Aug 11, 2016 6:02 am

BladeRunner wrote:
k.a.m. wrote:
BladeRunner wrote:I'm almost more curious (at the moment) about what these ribs look like when you get them from the store.
:pig: :pig:
I don't seem to be getting the same kind,because the bones and overall meat I'm buying just look smaller after the cook than the pictures y'all have shared.

Where are you buying your ribs and what brand are they?
You could also buy full spares and trim them down to St. Louis cuts yourself.


I've tried a few different brands of spare ribs. I tried the natural, and then the 'normal' (?) - but again... None of them come out as big as the ones I'm seeing here.
Should I be getting 'loin back ribs'?

I prefer to buy St. Louis spares in the 3.5 to 4.0 range. When I can get them I use farmlands from HEB. A lot of times I buy full spares and cut them down myself.
Always remember slow and steady wins the race.

Image

My Hybrid cooker.
Competition trailer #2.

Return to “Competition BBQ Discussion”

Who is online

Users browsing this forum: No registered users and 2 guests