2nd place ribs

Discussion in 'Pork' started by golfpro2301, Apr 20, 2014.

  1. golfpro2301

    golfpro2301 Smoking Fanatic

    So I just finished my third successful competition where I took 2nd place in ribs. Thought I would share the recipe.

    Spares trimmed St. Louis style

    Rubbed down first with Jeff's rub then a second coat with Plowboys

    Smoked for 3 hours at 235-238 spritzing every 45 min with mix of apple juice/apple cider/peach juice

    Foiled with Brown Sugar/butter/honey/syrup/tiger sauce for 2 hours

    Removed from foil then back on for 1 hour to firm up. Spritzed as soon as I put them back on

    Last 15 min brushed on tangy sauce because the ribs had plenty of sweet. 

    Cut them playboy style and put 8 ribs in the box

    Forgot to get pic of the box but got one of the trophy.

  2. scooter-man

    scooter-man Smoke Blower

    Nice job! - P.S. saved your recipe for next weekend's cook out. 

  3. forktender

    forktender Meat Mopper

    Outstanding !
  4. congrats and job well done . keep on smokin
  5. brandon91

    brandon91 Meat Mopper

    Can I ask what this means, lol.
  6. golfpro2301

    golfpro2301 Smoking Fanatic

    Its how you slice the ribs. Heard it on BBQ pitmasters once. I dont know if it an actual thing or made up but It sounds cool so I am sticking with it. you sacrifice a bone when you are cutting so you have the most amount of meat on each side of the rib. Every other rib in a rack will be thrown away. Usually when you cut you go straight thru the center of the meat which is fine at home but when your at a comp you want the judge to take the best bite possible with a lot of meat. 
  7. sushitampa

    sushitampa Newbie

    Congratulations!! Very cool looking trophy!! My last comp i had 2 racks that i just had a horrible horrible time getting 6 clean cuts from.
  8. golfpro2301

    golfpro2301 Smoking Fanatic

    Yeah its tough when you only do a few racks. I cooked 10. I threw 2 racks on the night beforee when I put in my brisket because I was testing a few rubs. I really liked the one that had the mix of jeffs and plowboys so I did the remaining 8 racks this way for the comp. Looks like it was a good move. believe it or not with 8 racks I had a hard time finding bones with a lot of meat that weren't at too big of an angle so the box looked nice.
  9. backwoods bbq

    backwoods bbq Meat Mopper

    can you post a pic of the box? I want to see how you overlap these. playboy style is large and in charge!
  10. golfpro2301

    golfpro2301 Smoking Fanatic

    I made a huge mistake and didnt get a pic of the box. I will tell you that the 8 ribs fit snug in the box due to how wide they were. I picked out the 8 best ribs and it happened to be that 4 of them barely had bones showing and 4 had a good pull back from the bone. I put the ones that had more bone showing in the front. I placed the ribs directly on top of each other with the row on the back sticking out about 1" more on top. I had a small gap between the ribs on the back row that was visible so I jammed it up with sauce and you couldnt even tell (lucked out on this one)

    This is a rib box I pulled offline. This is how I placed the ribs in the box but there was no garnish and the ribs went edge to edge. If you look at the gaps between the ribs I made sure that was minimal so it almost looked like one big piece. Mine were also very shiny.

  11. backwoods bbq

    backwoods bbq Meat Mopper

    was just wondering. at IBCA (or whatever the acronym is) here in texas my last comp. we had to put the ribs in parallel with the lid slit opening so basically opposite of this. That shouldn't change the configuration to much. Congrats on the win, My next comp will be June 7 which will be my second competition ever. will post pics of how it went.
  12. golfpro2301

    golfpro2301 Smoking Fanatic


    That is weird they made you put in ribs a certain way. any reasoning behind this? if you dont have to put in too many bones you can always shingle them towards the front of the box. 
  13. backwoods bbq

    backwoods bbq Meat Mopper

    I thought it was weitd also, but then again there were a few things that were different then other cook-offs. 1. No granish, not only that but no parsley or lettuce so we didn't have to worry about "making boxes" 2. on calf fries, they needed 30 samples for judges and if you had a dipping sauce you had to have enough for 30 samplings! 3. rib bones parallel to box slit. 4. spatchcock chickens had to be facing same direction whether to the left or right facing but not opposite. the rest was pretty routine.

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