Newbie needs HELP Please!

Discussion in 'Pork' started by joqt, Jun 10, 2008.

  1. joqt

    joqt Newbie

    Greetings everyone! I found this forum on a google search and I'm so happy I did!

    I have been bbq'ing all my life but have recently wanted to learn the smoking technique. Last year I took 3rd place in a small rib cook-off. This year I want CHAMPION! [​IMG] I know there are some experts listening in here who can help me.

    I purchased a Kenmore propane smoker. I have Hickory and Mesquite woods. I smoked two slabs: 1 with hickory and beer as the liquid. They came out great; 1 with mesquite and a mix of apple/grape juice as the liquid. They weren't as good.

    So is anyone willing to give me the winning advice? I will be given 3 slabs of Pork baby back ribs to prepare for the competition.

    Thanks a million for any help and advice--Jo
     
  2. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    I would start by taking Jeff's 5 day course, it's free!

    I'm sure the advice will be pouring in here shortly, but just my 2 cents.

    Mesquite can get bitter if used too much or for too long. Apple, cherry, hickory, all good woods for pork.

    A rub is always a good start, Jeff sells his rub and sauce recipes here and there is also a recipe thread with rubs, sauces, marinades etc. Take a look at the 2-2-1 method for baby backs, it works great! There's a link on the left. (2 hours on, 2 hours foiled, 1 hour naked again.)


    Well, I'll move over so the others can add their advice...good luck on the championship!!!

    Don't forget to take pictures and post them back here!!
     
  3. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! I think CinnamonKC has given good advice! Good luck!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! KC had great advice. In addition to that, this place has tons of great stuff by all levels of smoking meat knowledge. You're sure to find what you're looking for to make that winning grub! [​IMG]
     
  5. fatback joe

    fatback joe Master of the Pit OTBS Member

    Welcome to the forum.

    I am guessing that if you are allowed to use a gas smoker that is an unsanctioned contest......no certified judges, etc. Let us know more of the details on the contest and maybe we can help.

    If it is an unsanctioned thing it really is a crapshoot since they don't generally have many guidelines to go by.
     
  6. doctor phreak

    doctor phreak Smoking Fanatic

    welcome to smf
    and ditto what kc said
    jeffs rub is awesome
    try some of that with a apple juice and rum spritz you will definitely win..
     
  7. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    did that yesterday....one spritz for the butt and two for me....you definately do win [​IMG]
     
  8. smokin out the neighbors

    smokin out the neighbors Smoking Fanatic SMF Premier Member

  9. joqt

    joqt Newbie

    Hey everyone,

    I was sooooooooo afraid that no one would answer my post. Thank you SO MUCH to all the responses!

    A bit about me...Female ;-) living about 90 miles south of San Francisco. Born and raised in Texas...been in CA 30+ years. LOVE it here! Never ate anything bbq'd while growing up in Texas...go figure. Mother of 4; 3rd graduated from HS last week; 3 DOWN, 1 TO GO!

    The competition next weekend is definitely unsanctioned...more of an ego thing I guess. My boyfriend is the GM of an RV resort and this is the 2nd annual Rib Cook-off. Last year I baked baby backs in the oven followed by a brief grill with sauce. Third is not good enough...guess I'm a bit competitive LOL. Last count there were 8 coming into the comps this year. BTW...last year's grand prize was for ribs drowned in a chunky sauce and put in a 200 degree oven for all day. Where's the talent in that???

    I would like to BLOW AWAY the judges (3 guys who love to eat...who knows what their criteria is, but I hear it is TASTE, TEXTURE AND FLAVOR...aren't 2 of those the same thing???)

    The ribs I smoked with the Hickory and beer liquid were awesome! I asked my neighbors to taste-test for me and they liked these better as well. So I guess I'm asking for tips to reaching the ultimate in smoked ribs. Anyone up for this challenge? (smile) ~~Jo
     
  10. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Jo, if oven ribs placed last year, and you give the BB's the 2-2-1 method with a good rub (Jeff's - GREAT investment for bringing your smokes to the next level) the deck has to be stacked if you don't bring home the trophy this year! Welcome to the forum! You'll make more than some awesome ribs if ya stick around here for a while!
     
  11. joqt

    joqt Newbie

    Please explain the 2-2-1 in detail. I forgot to mention that I'm blonde...plus I'm new to this smoking thing. Thank you! ~~Jo
     
  12. capt dan

    capt dan Master of the Pit OTBS Member

    look left, under the How to's by Jeff. There is the 3-2-1 method. read it, and it is pretty self explanitory. If ya got any questions , come on back and ask around
    [​IMG]
     
  13. joqt

    joqt Newbie

    Thanks Capt Dan. I printed off the 3-2-1 method and will be studying it and practicing before Saturday. I also bought Jeff's recipes since I need a starting place and it sound like his is as good a place to start as any.

    I'll keep everyone posted on the results of the little competition I'll be in. I think 1st place earns $100; that would be great since I'm now PLANNING ON WINNING 1ST! I'm not gonna let oven baked ribs get me again!

    Make it a great day everyone!
    ~~Jo
     
  14. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Jo if its baby backs do the 2-2-1 they will come out better and good luck
     
  15. 1894

    1894 Smoking Fanatic SMF Premier Member

    [​IMG] Keep reading here whilst yer practicin' and I'm sure you will set the bar way high for next year after winnin' this year [​IMG]
     
  16. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Welcome to the forum. Its a great place. As far as the ribs go, baby backs 2-2-1 method works great as everyone else has said.
    I have never entered any type of cooking or Qing contest. I use a dry rub consisting of paprika, black pepper, dry mustard, brown sugar, and salt. I rub the ribs the night before, and let sit in fridge till time to put in smoker. I will generously spritz ribs every hour using apple juice and Captain Morgans Spiced Rum. I have yet to have any complaints on the ribs.
    Hope this helps. May all your smoke be thin and blue.
     
  17. krusher

    krusher Smoking Fanatic OTBS Member

    welcome to the right place, I did these today, put mustard over them, then brush it to cover good, buy jeffs rub recipe and put a nice layer on both sides and do the 2-2-1 as mentioned before and you should win, I used cherry , oak, and hickory with an apple juice spritz. good luck[​IMG]
    [​IMG]
    [​IMG]
     
  18. leupy

    leupy Fire Starter

    Go to the top of the page, on the left side you will see 3-2-1 method click on it and read, it will get to 2-2-1 very easy to understand.
     
  19. tn_bbq

    tn_bbq Smoking Fanatic

    A helpful tip with ribs is to make sure you serve a nice and meaty rib.

    When you serve up a rib bone for judging, make sure there is meat on both sides of the bone (means some of your other bones won't have much meat on them...make sure to not serve those to the judges). Some folks even serve up a judges cut (two meaty bones).
     

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