Comp ribs at cook offs

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Texan79423
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Comp ribs at cook offs

Postby Texan79423 » Tue Sep 09, 2014 6:03 am

First off thanks to all who have posted here. I hope to get back to doing more cook offs, soon. I did go to a cook off a couple of weeks ago to visit old friends. I watched the judging to look at all the meats and noted that most of the turn ins had more of a rub coating than shinny glaze as I am accustom to.

I also noted that maybe 70% of the cooks were using some type of charcoal pit for ribs and chicken. So my question is do you guys still go with a heavy glaze and deep smoke or do the grilled ribs work.
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Re: Comp ribs at cook offs

Postby B&K Smokers » Tue Sep 09, 2014 8:14 am

still go smoke and glaze.
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Scott P
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Re: Comp ribs at cook offs

Postby Scott P » Tue Sep 09, 2014 8:31 am

I cook on my WSM, so it is charcoal and wood chunks. I do a rub beforehand and a glaze at the end. The judge lady at my comp over the weekend (TGCBCA) stated that no rub or sauce is to be put on after they come off the pit. Her words were "This isn't a sauce contest."
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Re: Comp ribs at cook offs

Postby Okie Sawbones » Tue Sep 09, 2014 11:15 am

Scott P wrote:I cook on my WSM, so it is charcoal and wood chunks. I do a rub beforehand and a glaze at the end. The judge lady at my comp over the weekend (TGCBCA) stated that no rub or sauce is to be put on after they come off the pit. Her words were "This isn't a sauce contest."


I don't care for that attitude. I judge ribs on what the entrant is trying to express, not some preconceived notion.
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Re: Comp ribs at cook offs

Postby TXLNGHRN » Thu Sep 11, 2014 12:20 pm

Okie Sawbones wrote:
Scott P wrote:I cook on my WSM, so it is charcoal and wood chunks. I do a rub beforehand and a glaze at the end. The judge lady at my comp over the weekend (TGCBCA) stated that no rub or sauce is to be put on after they come off the pit. Her words were "This isn't a sauce contest."


I don't care for that attitude. I judge ribs on what the entrant is trying to express, not some preconceived notion.


What she means is it has to be cooked on. That's a standard rule in LSBS and IBCA. So you glaze, sauce or what ever about the last 30 min or so of your cook. Let it set and not pool or look runny in your turn in box.
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Re: Comp ribs at cook offs

Postby k.a.m. » Thu Sep 11, 2014 3:32 pm

IBCA
Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids may not be added once put into tray. NO PUDDLING IN BOTTOM

TGCBCA
Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces, seasonings and/or liquids may not be added once put into the tray. There must be NO PUDDLING OR POOLING in the bottom of the tray
Do what you want before it goes in the box.
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Re: Comp ribs at cook offs

Postby Pony Express » Fri Sep 12, 2014 5:58 pm

both fairly new rules for ibca and tgcbbqa. Lone Star however still requires it to be "cooked on"
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Re: Comp ribs at cook offs

Postby RibCommanderBBQ » Tue Oct 07, 2014 1:02 pm

Gotta smoke them ribs if your in TEXAS...no grilling!! I glaze mine and throw them back on the smoke for the last 15-20 minutes.
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Re: Comp ribs at cook offs

Postby k.a.m. » Wed Oct 08, 2014 11:39 am

Pony Express wrote:both fairly new rules for ibca and tgcbbqa. Lone Star however still requires it to be "cooked on"

The LSBS rule for saucing.
MARKERS AND GARNISH – Cooks may cook with sauce, however when preparing meat
for turn in, nothing may be added to the meat in the tray. Cook will be asked to correct their tray
if sauce or juice is added to the meat in the tray. Nothing should be puddled in the tray. Any and
all garnishes are prohibited
Worded differently, but I read this as I can glaze my ribs just before slicing if I choose as long as I do not add sauce once in my container.
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