The Texas BBQ Forum

Since i started competition I am on a mission to perfect ribs. I cooked ribs every chance i had every other week and sometimes twice a week and of course would ask my wife and 2 kids to taste test. I always cooked my original recipe vs another recipe to get feedback as i tried so many different recipes!! About a year in, family rejected the bbq and told me they were tired of it!! Can you believe that? I can eat it like it’s going out of style but for the fam it is out of style!! Guess there is truth to “Too much of a good thing” ! Go figure!
I’ve had to call in neighbors and friends and cousins to taste test my ribs. Ribs were my focus for awhile. the fam still enjoy brisket and chicken. However I’m now moved on to brisket.

Anyone else going through family bbq rejection because your just q’ing to much on 1 meat in the pursuit of perfection? (It’s my touch of OCD)

Lesson learned: gotta change it up for the fam. Btw they still love ribs just not every week! :)



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I'm sure my Wiffy thinks I BBQ too much but I like to eat it as well as create it, however, I rarely do large meats - - - most of mine is wings, steaks, ABTs and seafood with an occasional rack or two of Ribs, a beer can bird and maybe a Pork Butt which she likes very much. She also prefers her Oink Bonz to be "fall off the bone" and I don't really like them that tender but I'll do about every other Rib Q to her specs - - - she also like Beer Can Chicken and Turkey - - - bottomline is "we get by"

My wife gets tired of it. But I try to vary what I cook, so it's not just the same thing with different tweaks. Or, if I'm cooking something a lot, I always make sure to add something different for her and my oldest girl.

My son, on the other hand, not only wants to eat it all, he wants to help!

chip off of the ol stump

I don't cook that often but I can tell when they are getting tired of it by what's left on their plates At that point I bring it to work or to friends' homes.

My first wife remarried and he comp cooked. When the kids came for the weekend the only thing they refused to eat was BBQ. Step-dad was working out chicken and ribs. They ate chicken every night for a week and ribs the next week. They were Q'd out for a couple months.

I definitely don't do it that much, I like to keep a " rotation " of variety just for that reason. Nothing worse than taking the time to make something and it doesn't go over too well.
But, when the times arise, we make sure to clean the plates...

My wife and kids will not enter any BBQ place with me , Also all the comp leftovers are always taken to neighbors and friends.Only time they will eat BBQ now are fresh baby back ribs or tacos from brisket or pulled pork.I feel your pain, brutha.

GTR wrote:My first wife remarried and he comp cooked. When the kids came for the weekend the only thing they refused to eat was BBQ. Step-dad was working out chicken and ribs. They ate chicken every night for a week and ribs the next week. They were Q'd out for a couple months.

LOL Yeah i know this! i lived it!! I glad I’m not alone! :)
Pursuit is BBQ perfection can be lonely.


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I only do one cook off per year, so my practice is limited to the month or so leading up to it. It's a good sized event with 110+ teams annually. I am pretty set with my rubs, methods,etc, so the majority of my experiments is the open category. I do offer to cook briskets for friends as practice. With everyone getting together in my neighbor's garage for football every Sunday, I have a nice tasting panel for my experiments.

used to Q a lot more when the cheap cuts for Q'in were actually cheap...
brisket and butts were less than $3/lb back then

dub' wrote:used to Q a lot more when the cheap cuts for Q'in were actually cheap...
brisket and butts were less than $3/lb back then

Ain’t that the truth! I buy the box of briskets now at Costco to try to save money on prime.


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#OldUsedParts, "Good BBQ Comes From Experience, and Experience, Well, That Comes From Bad BBQ " Really great feel as a culinary artistry. I've lot's of bad experience my culinary life that makes me a great professional BBQ Guys.

This is a funny topic. Since smoking and curing as much meat as I do, my family will only allow me 1/month to smoke and I have to walk out the front door to go around the back to check on the Q. It almost makes Qing not fun any more seriously. Or I’d be smoking 3/week.