Competition Ribs

Your 3-2-1 250 will be fine. Some, including Fast Eddy use 275 @ 4 hrs, which would probably equate to a 2-2-1 (YMMV)

Then there are those who like to boost the smoke flavor by starting low (180) for an hr. or so and bumping up to 250-275. You'll need to do some experimenting if you foil...my guess would be 2-1-1-1 but that's just a stab in the dark.

Thanks, I'll do a few test cooks but wanted a baseline if it was too far away from what I do now.

What kind of ribs will you be preparing, baby backs, full spares, or St. Louis cut ribs? And if you know which ones, what weight will the be approximately?

2 1/2 down Curly's St.Louis ribs.

Don't pay Curly for ribs, you're WAY over paying.

Buy your own and learn to trim. I have a photo tutorial down in the rib forum to show you how easy it it.

I go with large slabs and trim them down to St. Louis. I like mine between 2.5 and 3.5 after cutting.

I focus more on the meat/thickeness than I do the weight.

I do them like FE; 275 for 4 hours. Learned a bunch from RibDog too, he's won a bunch of ribbons for his ribs, so listen to him.

Russ

I have trimmed tons of ribs but I find that Curly's are the most consistent quality ribs I can get. I have used the fatter full ribs and trimmed them down but I don't like the fat layer on the larger ribs, older hogs, there is too much fat between the rib and the top of the meat. Rib Dog, what do you think?

I just received my FEC100 last Friday and am trying to get off to a quick start. This string is very helpful, but since I am new to this, I don't know much of the terminology. Can you tell me what is meant by 3-2-1, (YMMV), etc. Thanks.

3-2-1 is in hours. The 1st number will be how long they are uncovered to get smoke flavor and a little cooking, the 2nd number is how long they are in foil to tenderize them and add a little flavor in the foil, and the last number is how long they are put back on the pit after taking foil off, this is to firm them back up.

These numbers are only a guide and will depend on kind and weight of ribs. Keep good notes!

quote:

Originally posted by PorkQPine:
I have trimmed tons of ribs but I find that Curly's are the most consistent quality ribs I can get. I have used the fatter full ribs and trimmed them down but I don't like the fat layer on the larger ribs, older hogs, there is too much fat between the rib and the top of the meat. Rib Dog, what do you think?

Well I'm not Rib Dog, but I've done pretty well in Ribs too. Those those old ribs, but at the higher temps. Fat is flavor don't forget and the higher temps help it render.

I also don't foil (hardly ever) at that temp and placed enough in ribs to not want to change that recipe. I've also shared that method with enough people to say give it a shot and try.

I also use Cherry on Pork.

There, my two rib secrets; 275 and cherry wood

after trimming my full slabs to st louis what do you do with the the leftover meat? I can get 6 slabs in my smoker but have to run the leftover tips and such in another load...any thoughts?

I cook the leftover tips in a 230* smoker for about three hours until they start to crack when I bend them. Then I chop them into two inch chunks, mix with a little sauce, throw em in a covered foil pan and cook them for about 1-2 hours. They are good for munching on.

You're too kind, Smokin. I would not want to compete against you at a contest in any category!

That being said, when I do cook comp-style, I cook my SL ribs at 235 for about three hours, foil em with a few other goodies in there and cook at the same temp for another hour. Then they get unwrapped, glazed and put back in for another 10-20 minutes just the set the glaze.

But as you astutely point out, it takes lots of practice to come up with a method that you are comfortable with.

Thanks guys, not that different than my stick burner but it looks like they will be done 1/2 to 1 hour sooner.

quote:

Originally posted by RibDog:
You're too kind, Smokin. I would not want to compete against you at a contest in any category!

Don't be modest. When I was first starting and having rib troubles, you bailed me out. I don't use that one secret ingredient you use, but you taught me a lot that I do use.

quote:

Originally posted by pigisgood:
after trimming my full slabs to st louis what do you do with the the leftover meat? I can get 6 slabs in my smoker but have to run the leftover tips and such in another load...any thoughts?

Since we're talking contest, I don't do anything with them, I throw them away or I'll freeze them up and then debone them and make sausage.

Check the "trimming ribs" post in the rib section, we've talked about a few ideas in that thread.

Russ

Thanks Smokin. And to give proper credit, I owe a lot I know about ribs to Dr. BBQ. He helped me tremendously!