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Friday Night Ribs
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Harleydog77
Posts: 217
I'm getting ready for my first BBQ competition. I am in charge of the ribs on my team. I thought I'd post a few pictures of how things turned out. If anyone sees anything that I could do differently or better let me know. I used a homemade rub on the ribs. I used the 3-2-1 method to make the ribs, but it was more like 3-1 1/2-1/2. I finished the ribs with a combination of some homemade BBQ sauce and Blues Hog Smokey Mountain. The flavor of the ribs was excellent. They were very moist. When I bit into the ribs it left a good bite mark. The meat was easily separated from the bone. Let me know what you all think!
DSC_0002 by yates0269, on Flickr
DSC_0007 by yates0269, on Flickr
DSC_0009 by yates0269, on Flickr
DSC_0012 by yates0269, on Flickr
DSC_0011 by yates0269, on Flickr
I would really appreciate everyone's input.
DSC_0002 by yates0269, on Flickr
DSC_0007 by yates0269, on Flickr
DSC_0009 by yates0269, on Flickr
DSC_0012 by yates0269, on Flickr
DSC_0011 by yates0269, on Flickr
I would really appreciate everyone's input.
Comments
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Nice looking cook! How were they? They look nice and moist. The first pic made me think maybe they were on a bit too long, but the cut pics look like they are still moist. Must have been fall off the bone. I don't slather that much sauce on mine. Generally just use a lighter finishing sauce applied after I remove them.
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They were delicious! I agree with the immediate thought that they may have been on too long. I can assure you this is not the case. I put the sauce on probably 20 minutes before I took them off.
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All I can say is wow. Those look great. How did you do in the competition. I wish you the best of luck but it looks like you don't need it. Those look fantastic. Thanks.
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Nice bite mark. That should earn you some points. Ribs look moist too. Good luck at the competitionLarge, small and mini now Egging in Rowlett Tx
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I think I could give you a more educated opinion if you saved some for me to taste. They look amazing.
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I was just "practicing" for the competition tonight. The comp. is in a couple weeks. I am getting pretty excited to be in my first comp.
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Good luck where is the competition at.
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Thanks! There are actually some left if you want to swing up north and try some.
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In Wisconsin. It is just a local thing put on by our BBQ club.
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Too far away from me to come cheer you on so good luck.
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Thank you. I can use all of the help I can get!
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Beautiful ribs Harley. Those should score well.
I like how you roll with your own rub and sauce(mostly). Never tried the Smokey Mountain. I know most rave about Original, but honestly it doesn't do much for me. It's a good store bought sauce. I'd take a doctored SBR over it any day.
Only advice I would give, tweek your sauce enough to omit the store bought stuff completely. Fresh ingredients trump anything out of a jar IMO.
Parkay, store bought rubs/sauces, muffin pan chicken, candy coated ribs? I can't conform enough to give it a shot.
Best of luck with your competition Harley.B)
That is one hell of a blade too.
Might want to get a decent electric slicer. Makes cutting a rack in short order super easy. Slice your Brisket with it also. I would hate to see ya chip that blade on a rib bone or platter.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Awesome looking texture, which seems like the hardest thing to nail just right on ribs. Nice job.
I'm going to do 3 racks tomorrow and will be doing 3 - 1.5 - 0.5 as well. Any tips on the foiling or temps you used? -
Hey, your ribs look great! If the flavor and texture is good you're on the right track. Keep up the good work,- document and repeat and fine adjustment is one way to nail a recipe.
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I used a combination of apple wood and hickory. I kept the dome temp as close to 200 deg F as I could for the whole cook. I also spritzed the ribs with apple juice every 45 minutes or so.
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