Competition Ribs Roundtable...

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

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Re: Competition Ribs Roundtable...

Postby Okie Sawbones » Tue Oct 13, 2015 8:44 pm

MLS wrote:Has anyone ever tried injecting a rack of ribs? If so what was the result?


Injected beef plate ribs once. I have not injected since. There was no real difference in taste and tenderness from my perspective vs. simply salting them 24 hours ahead of time.
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Re: Competition Ribs Roundtable...

Postby DR. » Fri Feb 05, 2016 11:10 am

Would like to bump this back up. ANyone care to post some pictures of their rib boxes?
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Re: Competition Ribs Roundtable...

Postby aabbcc » Sat Mar 05, 2016 10:36 am

Are St Louis style ribs allowed in IBC A comps
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Re: Competition Ribs Roundtable...

Postby k.a.m. » Sat Mar 05, 2016 10:59 pm

aabbcc wrote:Are St Louis style ribs allowed in IBC A comps

Yes they are allowed.
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Re: Competition Ribs Roundtable...

Postby Killer Kamado John » Sun Jul 10, 2016 4:38 pm

Here is a recent Turn in Box of Spares. I think i placed 7 out of 70 something teams.
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Re: Competition Ribs Roundtable...

Postby Ranchertx » Thu Aug 04, 2016 11:31 am

On those ribs, I thought IBCA needed nine ribs on a turn in box? Was that not an IBCA event? Also, i notice a lot of sauce too, don't they frown in that?
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Re: Competition Ribs Roundtable...

Postby k.a.m. » Thu Aug 04, 2016 12:44 pm

Ranchertx wrote:On those ribs, I thought IBCA needed nine ribs on a turn in box? Was that not an IBCA event? Also, i notice a lot of sauce too, don't they frown in that?

There may be five smaller bones on the bottom or it could have been a Lone star event where they only require 7 bones.
Dry ribs rarely hit in an IBCA event.
Here is a pic of my last weeks turn in. They were 3rd. out of 55 teams.
IMG_4960.JPG
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Re: Competition Ribs Roundtable...

Postby Finatic » Thu Aug 04, 2016 12:52 pm

Ranchertx wrote:On those ribs, I thought IBCA needed nine ribs on a turn in box? Was that not an IBCA event? Also, i notice a lot of sauce too, don't they frown in that?

That may not have been a sanctioned event. It's hard to tell if there's only 4 ribs in the box or not. Lone Star Barbecue Society (either 7 or 9 ribs depending on the size of the event) doesn't allow sauce to be applied after the ribs are removed from the cooker (in other words the sauce has to be cooked on). Some judges (in LSBS) will take a plastic knife and lay it sideways on the ribs. If it's obvious the sauce was added after the cook (at the last minute) that box will get rejected. In IBCA (I believe) you just can't add sauce once the ribs are in the box.
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Re: Competition Ribs Roundtable...

Postby RWBTEX » Thu Aug 04, 2016 1:42 pm

k.a.m. wrote:
Ranchertx wrote:On those ribs, I thought IBCA needed nine ribs on a turn in box? Was that not an IBCA event? Also, i notice a lot of sauce too, don't they frown in that?

There may be five smaller bones on the bottom or it could have been a Lone star event where they only require 7 bones.
Dry ribs rarely hit in an IBCA event.
Here is a pic of my last weeks turn in. They were 3rd. out of 55 teams.
IMG_4960.JPG



KAM just curious if there is a reason for having the bones facing left, I've always done mine to the right?
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Re: Competition Ribs Roundtable...

Postby k.a.m. » Thu Aug 04, 2016 1:45 pm

RWBTEX wrote:
k.a.m. wrote:
Ranchertx wrote:On those ribs, I thought IBCA needed nine ribs on a turn in box? Was that not an IBCA event? Also, i notice a lot of sauce too, don't they frown in that?

There may be five smaller bones on the bottom or it could have been a Lone star event where they only require 7 bones.
Dry ribs rarely hit in an IBCA event.
Here is a pic of my last weeks turn in. They were 3rd. out of 55 teams.
IMG_4960.JPG



KAM just curious if there is a reason for having the bones facing left, I've always done mine to the right?

No particular reason Arnie that is just always the way I have placed them.
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Re: Competition Ribs Roundtable...

Postby RWBTEX » Thu Aug 04, 2016 10:12 pm

Ok kool, here's my theory if it makes sense or helps someone here. Most people are right handed so holding the fork with the left and knife with the rh will cut by the bone tip in most cases and it usually is easier to get a good piece of meat that way than from the knuckle area although both are good, just my thoughts.
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Re: Competition Ribs Roundtable...

Postby k.a.m. » Fri Aug 05, 2016 8:34 am

RWBTEX wrote:Ok kool, here's my theory if it makes sense or helps someone here. Most people are right handed so holding the fork with the left and knife with the rh will cut by the bone tip in most cases and it usually is easier to get a good piece of meat that way than from the knuckle area although both are good, just my thoughts.

I have heard that before Arnie.
When I judge I prefer the bone tips to my left and I am right handed. With the fork in my left hand I cut to the left. If the tip is to my right I am cross cutting :lol: . It may just be that I am a CoonA$$ who knows :lol:
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Re: Competition Ribs Roundtable...

Postby RWBTEX » Sun Aug 07, 2016 11:32 pm

:laughing7:
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Re: Competition Ribs Roundtable...

Postby BladeRunner » Tue Aug 09, 2016 9:47 am

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.
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Re: Competition Ribs Roundtable...

Postby k.a.m. » Tue Aug 09, 2016 10:36 am

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.
Always remember slow and steady wins the race.

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