How To Cook Competition BBQ Ribs

Download How To Cook Competition BBQ Ribs

Post on 21-Apr-2017

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  • As a Certified BBQ judge,

    I see too many cook teams

    FAIL in the Ribs Category.

    This presentation teaches

    you what you MUST know

    in order to move UP in the

    rankings and GET MORE

    WALKS in the Competition

    BBQ Ribs Category.

    How To Cook:

  • How to cook Competition BBQ ribs

    is a skill, and as such it is

    something that can be learned. As

    a certified KCBS and FBA BBQ

    Judge, Im delighted when top

    quality competition ribs hit my

    table, and feel my heart (and

    stomach) sink when I see grey,

    charred, and greasy ribs make the

    scene.

    You CAN have a BBQ Ribs box that looks like this!

  • I want to clear up a few things where competition the art of

    how to cook competition BBQ ribs is concerned. Number one,

    falling off the bone means that the ribs are overcooked.

    A properly cooked BBQ Rib should be moist and tender yet

    yield just enough so that when you bite into it you see a

    rounded bite mark with the bone turning white almost

    immediately. There should be no sooty, charred, or creosote

    flavor.

    View the original post and comment here: goo.gl/5RZGhF

    http://goo.gl/5RZGhF

  • Good Rib Turn In Box Bad Rib Turn In Box

    This is what judges think when they see each of the boxes above. Read on for more

    info

  • When focusing on your effort to cook competition BBQ ribs, the appearance of the ribs in

    the turn in box should be uniform meaning the ribs should appear as though they came

    off the same rack even though they very likely did not. Straight line cuts, even bone

    appearance at the ends (if any) are a must, and the color should be uniform as well.

    Take a look at the boxes on the previous slide.

    The rib box titled the Less Than Good one shows a lack of uniformity, limited to no

    purposeful alignment in the box, and appears to be coated in a bit of creosote or burnt

    (over-sugared) rub or sauce. If presented with this 2nd example, Id score it at about a 8

    maximum on appearance, and thats being generous. I might go to a 7 with a comment

    on what the cook might do to improve upon things.

    View the original post and comment here: goo.gl/5RZGhF

    http://goo.gl/5RZGhF

  • Taste wise, the profile for your ribs can of course vary. Id say you dont want to be too salty

    or too sweet, but honestly judges are going to score your taste based on their

    preferences. Both KCBS and FBA judges seem to prefer ribs that arent too spicy or

    salty, and they like sweet. However, watch out for over candied ribs!

    Im seeing more and more judges score over candied or candy bar ribs lower

    these days.

    Id recommend using fruit jams or jellies and spices like clove or cinnamon sparingly. Oh, and

    turning in a sauceless or dry rib isnt advised, as naked ribs dont tend to fare very well.

    In any case, please clean your smoker before cooking. I know time gets away from you if

    you cook competitions weeks in a row. But the cleaner your smoker is, the better your food is

    going to taste. Power wash it, empty out the ash bin, etc. This helps keep any acrid or bitter

    taste out of your final product.

    View the original post and comment here: goo.gl/5RZGhF

    http://goo.gl/5RZGhF

  • Cadillac Cut Rib Example. Note that there is a

    good amount of meat on both sides of the

    bone.

    Baby back ribs are fine, as are St. Louis

    style (Spare Ribs). If you do St. Louis style

    ribs, consider the Cadillac cut which is

    when you leave a good amount of rib meat

    on each side of the bone.

    Youll sacrifice some ribs by going with this

    cut, but it gives the judges more to bite

    into. The example photo to the right shows

    what this cut looks like. Though, theres a

    bit too much sauce on that rib if you ask

    me.

    View the original post and comment here: goo.gl/5RZGhF

    http://www.seriouseats.com/2010/05/memphis-in-may-barbecue-bbq-competition-world-championships.htmlhttp://goo.gl/5RZGhF

  • There are a few decent How Tos out there on prepping and

    cooking competition quality Ribs. Those Ive linked to here

    are ones that seem to touch on most of what Ive seen the

    Pros who win do with their rib preps. If you try any of these

    preparations, please leave comments on the blogs or

    websites to let those who have shared recipes know you

    appreciate them!

    Check the following pages for some GREAT

    Professional Rib Tutorials. . .

    View the original post and comment here: goo.gl/5RZGhF

    http://goo.gl/5RZGhF

  • Jason Day of BBQAddicts.com uses

    the famous EAT Barbecue products

    on some ribs with photos and step

    by step action that should have you

    well on your way to producing

    competition BBQ Ribs that no judge

    would turn their nose up at. Its

    spare ribs here, so if youve never

    cooked this cut before youll love

    the way Jason lays it out for

    you. Click here to read the post.

    Pro Recipe #1

    View the original post and comment here: goo.gl/5RZGhF

    http://www.bbqaddicts.com/blog/rubs-sauce/eat-barbecue-rib-recipe/http://www.bbqaddicts.com/blog/rubs-sauce/eat-barbecue-rib-recipe/http://goo.gl/5RZGhF

  • Pro Recipe #2

    Video on next page.

    The next recipe for competition style

    BBQ ribs comes from the How to BBQ

    Right site maintained by Malcom Reed

    of Killer Hogs BBQ. Malcom puts

    together an awesome step by step BBQ

    rib How To for you here, and he has a

    nice selection of step by step photos and

    extra tips (like his Secret to BBQ Ribs)

    that will for sure put you on the right

    track.

    View the original post and comment here: goo.gl/5RZGhF

    http://howtobbqright.com/babybackribsrecipe.htmlhttp://www.killerhogs.com/http://howtobbqright.com/bbqribs.htmlhttp://goo.gl/5RZGhF

  • As you can see, Malcom holds very little back when he talks about

    how to prepare competition ribs. I really like what he says here

    about prepping the ribs initially and then applying smoke to the

    ribs

    No matter what someone tells you always remove the membrane. It will affect your tenderness if you dont and if you are competing, it is what the judges expect.

    When you are ready to smoke the ribs, you want to get your smoker up to 225 degrees and add a few chunks of cherry wood. I normally use 4 to 5 chunks to start. You should have a light blue smoke coming from the smoker. Any more will be too harsh for the meat and produce a bitter end product. When the smoker is up to temperature, place the ribs on the racks.

    Malcom also gives some great

    advice about how to keep the

    sugar content from your sauce

    from getting bitter on you from

    too much heat application.

    Click here to read his full rib prep

    post.View the original post and comment here: goo.gl/5RZGhF

    http://howtobbqright.com/babybackribsrecipe.htmlhttp://goo.gl/5RZGhF

  • I hope you found value in this post on how to cook

    competition style BBQ ribs. If so, please leave a

    comment or share this post on whatever social

    networks you frequent!

    You May Also Like:

    http://bbqbeat.com/aaron-franklin-headlining-texas-eggfest-2014/http://bbqbeat.com/aaron-franklin-headlining-texas-eggfest-2014/http://bbqbeat.com/big-moe-cason-to-judge-bbq-pitmasters/http://bbqbeat.com/big-moe-cason-to-judge-bbq-pitmasters/http://bbqbeat.com/how-to-become-kcbs-bbq-judge/http://bbqbeat.com/how-to-become-kcbs-bbq-judge/

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