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Friday Night Ribs

Harleydog77Harleydog77 Posts: 217
edited 2:33PM in EggHead Forum
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.


  • Austex_EggerAustex_Egger Posts: 153
    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.
  • Harleydog77Harleydog77 Posts: 217
    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.
  • tacodawgtacodawg Posts: 335
    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.
  • Austin  EggheadAustin Egghead Posts: 3,907
    Nice bite mark. That should earn you some points. Ribs look moist too. Good luck at the competition
    Large, small and mini now Egging in Rowlett Tx
  • Dyal_SCDyal_SC Posts: 4,734
    I think I could give you a more educated opinion if you saved some for me to taste. :) They look amazing.
  • Harleydog77Harleydog77 Posts: 217
    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.
  • tacodawgtacodawg Posts: 335
    Good luck where is the competition at.
  • Harleydog77Harleydog77 Posts: 217
    Thanks! There are actually some left if you want to swing up north and try some.
  • Harleydog77Harleydog77 Posts: 217
    In Wisconsin. It is just a local thing put on by our BBQ club.
  • tacodawgtacodawg Posts: 335
    Too far away from me to come cheer you on so good luck.
  • Harleydog77Harleydog77 Posts: 217
    Thank you. I can use all of the help I can get!
  • FockerFocker Posts: 8,291
    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. B)
    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. ;)
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • edalyedaly Posts: 13
    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?
  • Clay QClay Q Posts: 4,435
    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.
  • Harleydog77Harleydog77 Posts: 217
    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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