[Shayne Pharis]

So i'm fairly new and would love some opinions from the pro's.

Currently my cooking method for ribs is as follows,

1 hour on the grill w/ smoke and temp @ 250*
Then I typically wrap them in tin foil for another 2 hr's @ 250* no smoke
Last I open foil for about 30 minutes to do my basting.

They turn out good for back yard bbq but for comp they're probably a little overcooked.

What's everyone else's method to the bbq madness?

As far as rub goes i'm still perfecting a memphis style dry rub and I baste with a home made vinegar/ketchup based sauce.

Just looking for tip's, I'm planning on attending a few local comp's this year to get my feet wet.

TIA!

[Thom Emery]

3 hr smoke at 225
1.5 foil at 225
1 or less open bone down

This post has been edited by Thom Emery: 26 June 2010 - 03:30 PM

[Jon Davis]

i cook ribs on a WSM, I go 2hrs at 250, then wrapped for about an hour, and then out for an hour. Does your meat fall off the bone? (it shouldnt) can you take a bite and that be the only meat that comes off? Thats the goal, a clean bite mark and everything else stays. I love wrapping them in foil but you do have to be carefull not to over do them.

[Bill Bain]

What Tom said.

[Shayne Pharis]

yea typically its fall of the bone, so i'm looking for something a bit firmer.

I enjoy fall off the bone but comp bbq doesnt.

[Shayne Pharis]

Did some spares on 1 hr direct, 1.5 foiled then 30 min direct again for basting. They turned out great, very tasty but over cooked for comp standards... I'm gonna try Thom Emery's advise for the following weekend and see how they turn out.

Let's see if I can get a pic here,

http://i185.photobucket.com/albums/x244/Shamb55/Misc%20Pictures/ribs6-26-10.jpg

[Harry Soo]

Best temp to cook ribs is 275 as it renders the fat better. Also the crust forms better. Try it and you will see. It works for us.

[Shayne Pharis]

Harry Soo, on 27 June 2010 - 08:03 AM, said:

Best temp to cook ribs is 275 as it renders the fat better. Also the crust forms better. Try it and you will see. It works for us.

For how long Harry? do you foil or no foil?

After looking at pictures today these were definitely over cooked! ha... i'm a newb, that's my excuse and i'm sticking with it!

[Thom Emery]

Take the BBQ Class

[john christensen]

I cook at 190-200 for 5 + hours. glaze the last hour.........

[Ryan Chester]

3 hours @ 250 degrees in the smoke
1+ hours in the foil
1ish hour open bone side down and sauce near the last half

Ditch your homemade rub and leave it to the pros! Visit www.therubco.com and get some fire power. =@

Good luck!

This post has been edited by Ryan Chester: 28 June 2010 - 09:44 AM

[Brian Kreisler]

Harry Soo, on 27 June 2010 - 09:03 AM, said:

Best temp to cook ribs is 275 as it renders the fat better. Also the crust forms better. Try it and you will see. It works for us.

shamb, on 27 June 2010 - 08:31 PM, said:

For how long Harry? do you foil or no foil?

Okay Harry, We are waiting for an answer!!! :yes: :D

This post has been edited by Brian Kreisler: 28 June 2010 - 04:00 PM

[Benny Adauto]

Brian Kreisler, on 28 June 2010 - 04:59 PM, said:

Okay Harry, We are waiting for an answer!!! :yes: :D

Brian,

The answers are on his t-shirts. The lowest priced BBQ class one can get. :good:

Benny

[Shayne Pharis]

Thom Emery, on 28 June 2010 - 05:11 AM, said:

Take the BBQ Class

I'd really love too as long as it's some what close. When is the next class and where?

I'm in Yuba City area...

[Brian Kreisler]

Benny Adauto, on 28 June 2010 - 08:08 PM, said:

Brian,

The answers are on his t-shirts. The lowest priced BBQ class one can get. :good:

Benny

I saw that at Stagecoach. Pretty cool!!

[Shayne Pharis]

got some spares today, gonna cook them tomorrow. hoping my Rub Co spice shows up tomorrow! if not no biggie i'll use my good ol' memphis dust.

So when you guys buy these st louise cut's and trim them for a uniform look what do you use to trim? do you cut bone or just the top section of meat?

I'd like to try and do a mock up competition rib tomorrow to see how it turns out.

TIA

[Jon Davis]

shamb, on 06 July 2010 - 03:20 AM, said:

got some spares today, gonna cook them tomorrow. hoping my Rub Co spice shows up tomorrow! if not no biggie i'll use my good ol' memphis dust.

So when you guys buy these st louise cut's and trim them for a uniform look what do you use to trim? do you cut bone or just the top section of meat?

I'd like to try and do a mock up competition rib tomorrow to see how it turns out.

TIA

You want to cut just above the bones all the way across. Basically when you are done you will have an almost perfect rectangle. Cut that back flap off, membrane off, and cut off any ugly small bones at the ends. Even of that only leaves you with 9-10 bones. Make them look good before they go in the smoker.

[Shayne Pharis]

Jon Davis, on 05 July 2010 - 06:57 PM, said:

You want to cut just above the bones all the way across. Basically when you are done you will have an almost perfect rectangle. Cut that back flap off, membrane off, and cut off any ugly small bones at the ends. Even of that only leaves you with 9-10 bones. Make them look good before they go in the smoker.

Thanks Jon, i'll give it a try tomorrow and post pic's for critique!

[Shayne Pharis]

im an hour in, seems like 3 hr's directly on the grill is going to be too long.... they're already starting to char a little bit on the edges.

i'll probably cut the heat down for a bit. gonna wrap 'em for 1.5 hr's then go direct for another hour for basting.

one rack will be dry the other's gonna get hit with my bbq sauce.

[Bill Bain]

shamb, on 06 July 2010 - 02:32 PM, said:

im an hour in, seems like 3 hr's directly on the grill is going to be too long.... they're already starting to char a little bit on the edges.

i'll probably cut the heat down for a bit. gonna wrap 'em for 1.5 hr's then go direct for another hour for basting.

one rack will be dry the other's gonna get hit with my bbq sauce.

What are you cooking on and are you cooking directly over the coals?