Stogie's MIM rib technique ?

Tom...you funny guy!! LOL!!

Rabbitt????? Good luck on that one!

I have been doing the competition thing for many years now, but it has been all KCBS until 2 years ago. Then I started hanging around some of the MIM cooks. Whole new experience. It was at MIM that I was introduced to marinading(ribs) and injecting(shoulders and whole hog). Also, foil was completely new to me!

The last 2 years I would never admit to foiling, but there has been a big change in the last year or so. On the BBQ Forum, you can now talk about foiling and not be thrown off!! LOL Plus, more and more cookers are starting to see the benefits of foiling.

All of us are capable of making ribs using foil or NOT using foil. I happen to believe the vast majority of people like them better when foiled....I know my neighbors do! I now use foil every time I cook them......and I will use foil in the competitions as well.

Good Luck!!

Stogie,they were great with the possible exception of they were closer to fall off the bone than pull off the bone.My eaters didn't agree with me,but they would have been difficult to slice for prsentation.The cs is so efficient that they were about done before I foiled them.Next time I will cut the closed foil back to 1 hr. and than follow your directions.I was pleased to find them less sweet than you had warned they might be.They also had much more of a "just off the cooker" feeling than the typical Damon's,Roma's,etc.Thanks,and I also worry less about criticism than my interest for better Q.

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Good Q 2 Ya,Tom.

Hi Tom!!

Glad they worked out!! That is one of the differences between MIM and KCBS competition. MIM seems to prefer their ribs a little more tender. When we cook for MIM, we cook up about 20-30 racks of ribs. The biggest problem we have is the shiners and the too tender, falling off ribs.

There is that fine line between too tender and just perfect. That difference is in knowing your pit. As you stated, you will now modify the technique to fit your pit.

Great job! Glad you enjoyed!

Hi Stogie,
I don't compete but am curious about your comment on MIM like the ribs more tender. Do you think this is due to the difference in judging guidlines they are given or a personal preference in taste betweeen, say, east coast and west coast? Does this mean a consistant winner in KCBS might not do so good in MIM competions and visa versa? Thanks.

John

Hi JohnP!!

To tell you the truth......I don't know if it has anyhing to do with anything! LOL Judging is so darn subjective, it is nearly impossible to figure it out.

There is one difference that may be big enough to draw a conclusion.....All the MIM events are held in the southern states. KCBS is primarily in the midwest, though they too have contests in the south and out west. Again, who really knows!

As to crossing over, there are a few teams that do crossover cooking...these tend to be MIM teams that come and cook KCBS as opposed to regular KCBS teams doing the MIM circuit...they are all successful when it comes to winning....whether it be KCBS or MIM....but I do know of one team that deliberately cooks their ribs not so tender when competing in KCBS...they won the KCBS Georgia State Championships last year. Don't take this comment wrong, the ribs are still VERY tender but they do have a very slight pull whne eating. A VERY, VERY fine line!

In the end, John...who knows!! LOL