Back yard event 1st time

Jeff T · Posted: Sep 02 2006 Post subject: Back yard event 1st time

I have a question for you fellas that do comps on a regular basis. There is a rib cook-off sept. 23rd i`m thinking about doing. Now these locals, i don`t think, have been exposed to our kind of low and slow smoked foods, probably par-boiled and grilled would be more there fair. That being said from what i read about comp judges tastes at the big time pro events, they seem to like ribs on the sweet side.
If i use a nice "sweet rub", mustard slather first to hold it on nice, will the sweetness get lost when sauced with a "not so sweet gotta kick to it type of sauce" got one i`d like to try on them. Or should i keep it sweet all the way with a sweet glaze like Danny G`s brown sugar, mustard and apple cider? I`m guessing that`s the million dollar question at most events but whats your experiences. I`m going to try a couple of different types of rubs and sauces on some ribs this weekend.
Does "sweet" beat "spicey" when it comes to ribs? For my family and friends at home, no one seems to like spicey types of rubs and sauces.

Sa-Mokin · Posted: Sep 02 2006 Post subject:

I'm probably not the best person to be giving advise on ribs, but I do think that a little on the sweet side is what seems to be popular in this area. The main thing is just don't make it too sweet... or too spicy... or too smoky. What I do when I have quesiton about somthing I am experimenting with is to invite some friends over and do a couple of varieties of what ever and then have them tell me which one they like best. Doesn't always work for compttitions but it will give you an idea what flavor profile people in your are lean toward.
_________________
Sa-Mokin Competition Barbeque
Sa-Mokin Barbeque Sauce
http://www.Sa-Mokin.com

Jeff T · Posted: Sep 02 2006 Post subject:

Thats what i`m thinking about doing. I`m nervous about it i guess, i`ve been collecting recipes for years and its just kinda hard to guess what most would like. Up here in nebraska people lean towards sweet sauces and such. Probably do that.
Thanks Sa-Mokin

allsmokenofire · Posted: Sep 02 2006 Post subject:

I agree with Patrick...sweet but not too sweet.
_________________
Mike
Team Enoserv

Jeff T · Posted: Sep 03 2006 Post subject:

I made two racks of spares today one with a nice sweet rub the other with a savory spicey kick. Of the 10 family and friends that were given a sample of each with the same sauce(a "bone suckn` sauce" clone or so the recipe said) on both, 6 liked the sweeter one, 4 liked the spicy-er one. I guess that sumes it up. Laughing

Thanks for the imput fellas.....

Caroline's Rub · Posted: Sep 06 2006 Post subject:

I have found that judges seem to like the sweet with a bit of heat. Not enough to burn, just enough to taste the chile...
_________________
Joe Johnson
Founder
Caroline's Rub - Dry Rubs and Texas Chili Seasoning
100% No-Hassle Money Back Guarantee

Jeff T · Posted: Sep 06 2006 Post subject:

As a matter of fact joe your rubs were the ones i used for this test. The pork and poultry for the "spicy" and the "sweet" was the sweet maple rub. Every one said and i quote "man they are both so good" i smoked both racks with apple and used the same sauce on both but.... sweet won out. The final results (found a few more willing tasters-14 total)were 8-6 in favor of the sweet rubbed ribs.

EastTennQcrew · Posted: Sep 07 2006 Post subject: Sweet

Jeff,
I think you will find that there are alot of judges going with the sweeter flavors. Maybe still with a little bite.

RandyE
EastTennQCrew

Caroline's Rub · Posted: Sep 07 2006 Post subject:

Jeff T · Posted: Sep 24 2006 Post subject:

Well although this rib cookoff/fund raiser for the American Legion was not the best day to cook any thing i went anyway. Was in the 50`s a little cold winds of 15-25, gustes to 35. Light rain all day. Thought it would be too windy for the WSM so i took that 55 gal barrel off set cooker i built a while back. Also "though" it would hold a more even temp but of coures it didn`t temps bounced with the wind from 180-250 with each gust. Had plenty of time to cook some nice racks of spares, had fun but...........
the way these farm boys of Tilden Ne. small town of a little over 1000 residents judges the entries just didn`t seem fair, not that i`m complaining or whinning but we turned in 3 bone samples(only) for 10 judges ??? even with a nice bite cut off for each bone i don`t see how there would have been enuff to make a decent call. To be egotistically speaking i thought for sure i`d at least score in the top 10 out of 25 entries knowing that most would and did just grill them and not slow and low smokin like we like em, but of course i didn`t. I "though" i cooked some of the best ribs that i`ve done in a long time i guess they didn`t see it my way. They only posted the top ten and i didn`t see my name, go figure?
What i did was soaked them in rootbeer over nite (Jim H. style) mustard slather and a nice sweet maple rub(Caroline's Rub, love the stuff as do 8 out of 14 pre cookoff taste testers) sauced with that "close to the bone suckin sauce" cloned stuff(sweet but a little kick, nice sauce) Ribs were tender, juicey not dry, sweet but not too sweet, good tasting sauce cooked on the last 1/2 hour to 45 minutes. I used cherry and some apple for smoke about 2-1 mix for the fist 3 hours ya know 3-2-1 method. Spritzed with apple juice after the rub set and a few times after that.
What the hell happened? I`m sure you guys that cook on the BBQ circut`s have had this happen a bunch of times at sactioned events but i gotta tell ya my hat sure was fitting really loose on the way home.
I did have fun, seen a lot of nice cookers, the top three were cooked on "good one" clones built and used by locals. Wonder if that had any thing to do with it. Wink

Yeah your right i am whinning but i feel better now thanks for listening. Oddly enuff i will probably cook it next year. Razz

Ohh and another thing i learned was even with a pack list in hand don`t forget to take the CAMERA. Sorry guys. Sad

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

balance is the key....but the scales should tip a little towards sweet...

TampaBeerKnurd · Newbie Joined: 02 Jun 2006 Posts: 33

Jeff, I've considered trying my luck at a local rib competetion as well... Unfortunately for me, most don't allow propane cookers and that's what I'm stuck with for the time being. I did find one competition that allows propane in their Backyard division, however I think I'm going to scout things out this year and then maybe give it a go next year. I've never attended any of the local comps so I want to get a feel for what they're like. Anyways, as per your question about sweet vs spicey... I think a little of both would be good, with sweet being stronger than the spice. Check your PM, I'm going to send you a link for a locally sold sauce that I think is a near perfect mix of sweet and spice.

Big Tom · Posted: Sep 29 2006 Post subject:

Jeff, sounds like you have been caught up by a big pit-fall of an unsanctioned constest.

You may well have turned in an outstanding "CONTEST" rib. Who really knows what your judges were looking for? The same can happen in sanctioned contests but for the most part the judging (at least the judges instructions) is more consistent.

We still have hit-or-miss sucess when we cook, because alot still comes down to the luck of the draw as to how the judges will be scoring. If they follow instructions, or do as they want, because they can.

Don't let the one bad outing discourage you from cooking in other contests. Keep trying to have some fun and you might learn something new along the way.

Good Luck!
_________________
Big Tom
Pigs-R-Us Cooking Team
Owensboro, KY / Corinth, MS

roxy · Posted: Sep 29 2006 Post subject:

Jeffy:

I got to agree with sweet and a bit of a bite. Also, dont over do it with the sauce. Molson and I have competed twice together, we have our rib recipe and method down real good now. We scored higher in a professional event than we did in an amateur with the exact same rib...
I dont use any sugar in the rub and find the sweetness of the sauce is all thats needed.

But I am no rib cookin expert nor do I have any experience competing in your neck of the woods so I cant really say what the regional taste is. We try to make a rib that is tasty without sauce and apply a sauce that matches the rub well.

Dont let your results get to ya, work on what ya do and make it better, get more folks to test your product will help but in the long run it is what you think is good that counts.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

mding38926 · Posted: Sep 29 2006 Post subject:

LOL.....Jeff have to say that I am glad to have followed this thread.........a neighbor has talked me into entering an unsanctioned cook-off at a church bazaar with him for my first time. Of course they are only giving us 5 hours to cook the meat (guess we will be doing ribs).........our understanding is that it will mostly be grillers, but we will have to see. The cook-off is the 14th............lol....hopefully we won't embarass ourselves.
_________________
Dinger

Jeff T · Posted: Sep 30 2006 Post subject:

Thanks for the incouraging words fellas.
I`m all better now, sunday after the saturday event me and a nice pork butt had a little pep-talk. Wink

And he was right those farm boys do know how to cook ribs or at least some of them do. Talked to one of the judges today and most were looking for fall off the bone tender ribs. Shocked

So after a few years of forum talk i guess i`m finally converted to comp. style cooking but didn`t know it. Go figure, i was the last to know. Very Happy

I would just love it if i could some day get to cook some sanctioned events but the financial aspect of it all has me held close to home. Besides there just isn`t that many people in my home town that smoke cook and a team would be hard to gather up. Ahhh maybe some day.
Again thanks for talking me through it and picking me up after i fell down ya`ll are a classy bunch.
Happy Q`in to ya all.
Jeff