Stogie pulled through with a second in ribs at Madison,Indiana this weekend.
It took The Music City Pig Pals to beat him,and they are a couple of the best.
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Thanks Tom!!
I seem to have finally gotten the ole ribs dialed in. They beat me by less than 1 point and this is the highest score I have recieved in ribs.
Our chicken is also climbing the charts. Brisket is still hit or miss, I thought this one was pretty good, but the judges disagreed.
This was the best cook-off we have attended....mainly due to our neighbors(old hippies with guitars), but also the excellent care that was taken by the organizers.....golf cart rides to the turn-in tables, showers, air conditioned awards ceremony and many others.
I seem to have finally gotten the ole ribs dialed in. They beat me by less than 1 point and this is the highest score I have recieved in ribs.
Our chicken is also climbing the charts. Brisket is still hit or miss, I thought this one was pretty good, but the judges disagreed.
This was the best cook-off we have attended....mainly due to our neighbors(old hippies with guitars), but also the excellent care that was taken by the organizers.....golf cart rides to the turn-in tables, showers, air conditioned awards ceremony and many others.
You go Stogie!....
Now about your rib recipe and techniques?
Care to SHARE????
The last rib batch I made came out kinda....well...goopy!?!? I think too much sauce and the rub made it seem too salty (fresh off the smoker it did not taste that way but the next night...too salty it seems).
PrestonD
Now about your rib recipe and techniques?
Care to SHARE????
The last rib batch I made came out kinda....well...goopy!?!? I think too much sauce and the rub made it seem too salty (fresh off the smoker it did not taste that way but the next night...too salty it seems).
PrestonD
Hey,Preston.
If Stogie logs in with the technique he uses when newspaper reporters are coming,we might want to leave our WSM's covered.
If Stogie logs in with the technique he uses when newspaper reporters are coming,we might want to leave our WSM's covered.
WTG Stogie!!
Congrads Stogie! All your cooking and advice is top notch! way to go!!
I need my Jerky fix, you running low on t-shirts without BBQ stains yet???
I need my Jerky fix, you running low on t-shirts without BBQ stains yet???
Tom...
You funny guy!!! LOL I wonder why they haven't been around lately??? LOL Obviously Alzheimers hasn't been a problem with you, eh???? LOL Thanks for rekindling the memory! yuk yuk
Thanks TopChef!
Don...
Thanks much! The neighbor kids keep asking why I wear the same "marina" shirt all summer! Re-send me your addy, apparently I didn't save it the last time. I won't be making jerky for a couple of weeks but I will put you on the list. I have a large party this weekend I am cooking for and then another one Labor Day weekend, so the weekend after that is it.
Preston.......
Glad to share, but beware, I get many questions when folks try to duplicate this....
I use BB's from Sam's which weigh around 2 1/4 - 2 1/2 pounds..that is very important, as weight will be a major factor when it comes to cooking times!
The night before, rub with your favorite..I make a homemade cherry rub. Then I slather with cherry yogurt.....this gives me flavor.....that is all I am seeking in this stuff. You can use your own favorite flavored yogurt. Wrap and let sit overnight.
I then apply more rub just prior to placing in the smoker. I do not let them warm up to room temp, but put them directly in the smoker. I use a WSM and put the ribs on as soon as the fire has started....this may explain my longer than normal cooking times.
I then cook for 3 hours at a temp of EXACTLY 225�. I will mop after the first hour or hour and a half. Just some cherry juice and oil..2/3 cherry, 1/3 oil.
I then remove the slabs from the smoker and place on large sheets of foil....1 slab per foil sheet. I then sprinkle with more rub and then mop. Wrap as tightly as you can and place back in the smoker. Cook for 2 1/2 more hours...do not open the foil pouch!
After 2 1/2 hours I take out of the foil and add salt(my rub is pretty much sweet with very little salt, so use your own judgement on this step) then sauce and put back into smoker for 30 minutes. All this is done at 225�.
Like I said, I get many questions on this and I think it is because every smoker cooks differently...even the WSM will be different from region to region.
Even though I foil, my ribs have never been mushy, never fall off the bone and they do have a nice tasty bark.
I suggest you experiment and keep copious notes so you know what to change.....or keep the same!
Good Luck!
You funny guy!!! LOL I wonder why they haven't been around lately??? LOL Obviously Alzheimers hasn't been a problem with you, eh???? LOL Thanks for rekindling the memory! yuk yuk
Thanks TopChef!
Don...
Thanks much! The neighbor kids keep asking why I wear the same "marina" shirt all summer! Re-send me your addy, apparently I didn't save it the last time. I won't be making jerky for a couple of weeks but I will put you on the list. I have a large party this weekend I am cooking for and then another one Labor Day weekend, so the weekend after that is it.
Preston.......
Glad to share, but beware, I get many questions when folks try to duplicate this....
I use BB's from Sam's which weigh around 2 1/4 - 2 1/2 pounds..that is very important, as weight will be a major factor when it comes to cooking times!
The night before, rub with your favorite..I make a homemade cherry rub. Then I slather with cherry yogurt.....this gives me flavor.....that is all I am seeking in this stuff. You can use your own favorite flavored yogurt. Wrap and let sit overnight.
I then apply more rub just prior to placing in the smoker. I do not let them warm up to room temp, but put them directly in the smoker. I use a WSM and put the ribs on as soon as the fire has started....this may explain my longer than normal cooking times.
I then cook for 3 hours at a temp of EXACTLY 225�. I will mop after the first hour or hour and a half. Just some cherry juice and oil..2/3 cherry, 1/3 oil.
I then remove the slabs from the smoker and place on large sheets of foil....1 slab per foil sheet. I then sprinkle with more rub and then mop. Wrap as tightly as you can and place back in the smoker. Cook for 2 1/2 more hours...do not open the foil pouch!
After 2 1/2 hours I take out of the foil and add salt(my rub is pretty much sweet with very little salt, so use your own judgement on this step) then sauce and put back into smoker for 30 minutes. All this is done at 225�.
Like I said, I get many questions on this and I think it is because every smoker cooks differently...even the WSM will be different from region to region.
Even though I foil, my ribs have never been mushy, never fall off the bone and they do have a nice tasty bark.
I suggest you experiment and keep copious notes so you know what to change.....or keep the same!
Good Luck!
Stogie,what color are those ribs -before and after you cook them.
drbbq and I were looking at ribs the Boggy Ponder's kids were prepping and entering and they really were bright pink to red.
Ray didn't know how come and I didn't ask Buster.
Thanks.
drbbq and I were looking at ribs the Boggy Ponder's kids were prepping and entering and they really were bright pink to red.
Ray didn't know how come and I didn't ask Buster.
Thanks.
TOM....
The ribs were the "normal" color. I have no idea what the Ponders are doing to theirs. I know Buster marinates his, but his recipe has nothing that would turn them bright red.
I am cooking with Buster in Macon, GA and will be observing any new techniques.
The ribs were the "normal" color. I have no idea what the Ponders are doing to theirs. I know Buster marinates his, but his recipe has nothing that would turn them bright red.
I am cooking with Buster in Macon, GA and will be observing any new techniques.
Stogie, the guy that asked about organizing a MIM, on Chris A's forum, over in the panhandle should check the Fl BBQ Assoc. site.
They are having an organizers seminar,a CBJ class and a funcook at their meeting in Clermont over Labor Day weekend.
They are having an organizers seminar,a CBJ class and a funcook at their meeting in Clermont over Labor Day weekend.