Neighborhood Rib Cook-Off

well if you start saucing yourself to early the ribs might could be something you wasnt looking for .

i had that happen once .

or twice .

Your game plan sounds reasonable but I would offer these suggestions:

1. Your time frame sounds about right but always verify doneness with a toothpick test vs time.

2. Know your judges. Comp cooks always try to get the lowdown on who's judging them. CBJ's? Walk-ins? The guy next door? If you can get a handle on what the judges like when it comes to ribs, you've given yourself an edge. In a comp, you have to WOW the judge with one or two bites. In KCBS the judges will get 6 ribs from 6 different teams. Most of them will taste pretty much the same. If you can add something to POP that 1st bite (in a good way ) you stack the odds in your favor.


HERE'S a thread detailing some of the tricks used by Johnny Trigg...one of the top rib cooks and $$ winners on the comp circuit today.

Good luck and let us know how you score.

Thanks for the words of wisdom, will check Trigg's tips.

Love that thread Max.

Who knows Pags...maybe some day Johnny will get sick of his Jambo and buy a FEC100. If so he might find the thread and give us the REAL lowdown

People must love ribs Max. That thread has had 8144 hits and still growing.

Aaaaahhhhh. The secret. Everyone is looking for the secret.

I think we have the foil packet close. In re-watching a few season one Pitmasters, I observed J.T. applying what looked like Lawry's Salt (I know he uses it) as the first rub. The ribs went onto the Jambo with it. The traditional rub must come later.

I'm guessing the critical factor is the meat he uses. Did you see the JT rib cook-off episode? He buying ribs from his butcher....LOTS of them...they all looked drop dead gorgeous.

Anything you put in front of a judge the first time you cook it probably is a recipe for disappointment. If you have any success with ribs, stick with what you know. I know it's just a neighborhood comp. but I think it makes sense to stick with what you know instead of trying somebody else's tricks. Unless your going to have time to practice the trick. The first time I used Triggs method it was pretty bad. I have tweaked everything I have read practiced and made my own little recipe and got "these are the best yet" last night. Good luck!

Great point Padre...didn't even consider that.

I got "the best ever" when I first tried the Trigg (or MaxQue's, RibDog's) method. Also, heard it when I smoked my first ribs on the Cookshack some 2.5 yrs ago.

Having the good fortune to have cooked with the Triggs and cooked beside them in a bunch of major comps,they will tell you to learn to cook the product, until it suits you -on your cooker.

Smokin' says that all the time.

One brand of ribs John likes was purchased by Smithfield-as many brands have been.
If you are west of the Miss River,you can buy the spares at Publix.East of the River,we get those cut to the Smithfield manufacture.

Like many comp cooks, the Triggs buy IBP from Sam's.
Remember,John and Trish have cooked as many as 48 weekends a year,so you have to know where the meats can be found, consistently.Many of your condiments must be found consistently on the road.

Like many comp cooks,they buy three slabs to get two.The heavy ribs with some fat cook juicy,but require a good bit of trimming to look like what you see on TV.

That group of ribs produces the six they turn in,that the camera shows.

Just a couple of thoughts.

Thanks guys, I have decided to do 3 racks. One "Trigg" style and 2 my way (1 smoked at 275 then foiled for last hour and 1 no foil) I have to serve 6 judges 1 rib each (will do double cuts). So when all 3 racks are done I will serve the best. Will report back results and which one I turned in.

Don’t forget to remove the membrane. Also I like apple and pecan mixture of wood when doing ribs.

UPDATE. Took first place in the rib cook off. The winning rib was smoked for 3 hours over cherry then wrapped in foil and splashed with apple juice for another hour. Rib then came out was brushed with famous Dave's rich and sassy bbq sauce and placed under a broiler for a few minutes. Of 10 entries I took first. Was super excited. Thanks for all suggestions will post pic of winning trophy which I have to display in my house for the next year. Wife not so happy.

Well. Looks like you lived up to your screen name. Congratulations. Well done.

Great Job. We have a big one coming up Thur before Labor day at the United States Army Chaplain Center and School. I'm organizing it. Gonna be something, i'm sure.

Nice job on 1st Pork Star.