ADVICE FOR FAMILY BBQ RIB THROW DOWN COMPETITION

njsmoker · Joined: 09 Apr 2009 Posts: 13

Hey Guys,

My family is having a rib competition, I think I'll be the only one smokin.

My questions are as follows: What type of ribs should I use, type of wood and sauce that will blow my siblings away.

I promise pics on the contest but could use some advice from the pros.

thanks

Beertooth · Posted: Jun 24 2009 Post subject:

For ribs my vote goes to spares.

As far as sauce, hmm. It depends on what you have access to and what you think they'll like the most.

Good luck! Very Happy

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Mike Lawry · Posted: Jun 24 2009 Post subject:

Whatever ribs or flavors you choose, #1 should be doneness, #2 dont oversmoke.

(I foil).

Mike Lawry.

Canadian Bacon · Posted: Jun 24 2009 Post subject:

I would go with spares,and I like to do my ribs using Cherry wood for smoke.If I am using sauce ,I like Head Country Original,and apply it twice in the last hour of cooking.Just the way I do it. Very Happy

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Mike Lawry · Posted: Jun 24 2009 Post subject:

Just to show how many different ways there are .

I sauce after pulling.

Mike Lawry.

njsmoker · Joined: 09 Apr 2009 Posts: 13

How long should spare ribs take?

animal · BBQ Pro Joined: 05 Nov 2007 Posts: 935 Location: Wisconsin

To impress I would always go with baby backs, make sure to remove the membrane. 2-2-1 method rub first and don't forget to spritz with the fruit juice of your choice, I prefer apple every hour. I smoke with a mix of woods apple and mesquite. and don't you dare to forget the abt's no matter what they will sway the judges vote Smile

animal · BBQ Pro Joined: 05 Nov 2007 Posts: 935 Location: Wisconsin

And Google Dutch's wicked baked beans, that should seal the deal

stillsmokin · Posted: Jun 24 2009 Post subject:

Sounds like a good time. I prefer St. louis cut ribs with a good rub, wrap, spritz and sauce!!
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Canadian Bacon · Posted: Jun 24 2009 Post subject:

If they are fairly meaty spares I will cook 5-6 hours @ 220-230 degrees,If your going to foil try 3-2-1,everyone has a different way ,these are just my methods and have had great results using them.

Good luck njsmoker,take pics and let us know how and what you did.
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Char Grilla · Posted: Jun 25 2009 Post subject:

Look in the pork section for some good advice on ribs, the 3-2-1 method etc. How does a family throwdown go? Who judges? ABTS, a must.

Toga · Posted: Jun 25 2009 Post subject:

I would go full spares all the way!!!!! Don't trim them down. Trimming gets rid of the best part of the rib. Huge full spares are about as impressive as you can get. 2nd to full spares would be huge hunks of CS ribs.

Get the membrane off the spares and cook with hickory for smoke at 250 for 2 hours without foil. Wrap them tight then go another 1.5 hours in the foil. Take them out of the foil place back on the cooker and give a good coat of sauce. 30 minutes later apply another coat of sauce and give another 10 minutes for the sauce to firm up a bit. Pull off and serve piping hot.

Call me a nasty old man or old school but I love a good slatering of old school open pit original on my ribs.
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zysmith · Posted: Jun 25 2009 Post subject:

I have had good luck with the spareribs I have done. I use Grill Mates rub and KC Masterpiece Original sauce.

I use the 3-2-1 method at ~230 F, sauce before and after foiling.

No complaints yet.
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Oregon smoker · Posted: Jun 25 2009 Post subject:

spares, get the membrane off, and leave the foil at home.

BufordCityDawg · BBQ Super Fan Joined: 23 Jan 2008 Posts: 400

I think you can do a good job with either spares, STL cut, or BB ribs, but I would go with what they are cooking. Find that out and then get the same.

Next determine if they think good ribs are 'fall off the bone' restaurant style or real BBQ. If they like real BBQ go, 3-2-1, 2-2-1. or 2-1-1 depending on the cut. If they are more fall off the bone types, extend the foil a little longer and cut back from the final hour.

Personally, I like to apply two layers of sauce, pull, cut, then let them add more sauce if they want to. I also use cherry wood which gives my ribs really good color and flavor.

BCD
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Big Bears BBQ · Posted: Jun 25 2009 Post subject:

I would do St. Louis 3-2-1 ............

njsmoker · Joined: 09 Apr 2009 Posts: 13

Wow, so many great ideas from you guys... thanks a bunch, I'll let you know if I won.

Chuck

bam · Posted: Jun 26 2009 Post subject:

I would do St. Louis style season with 3eyz rub. Oak and some fruit wood apple,peach or cherry work for me. Add a little honey to your favorite sauce. Time depends on what your cooking on.
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