British BBQ Society Forums

what makes a competition grade rib?

Competition barbecue is all about one bite. When you think of the quantity of meat a judge will eat over the course of a day have six bites of chicken, 6 of ribs, 6 brisket and then pork not to mention dessert and sauce "Most" have to seriously pace themselves.

So with competition ribs, you dont want them to be fall off the bone, that means they are overcooked. You need to make sure there is alot of flavour in that single bite, but you also have to balance that flavor with the pork. Its not about spice and barbecue sauce so dont mask the flavour of the meat.

Biggest mistake teams have been making since competitions started in the Uk is worrying about flavour rather than getting their cooks right.

I don't worry about flavor or cooking it right

thesmokingpenguin wrote:I don't worry about flavor or cooking it right

Maybe one day you'll get your "just desserts"

Will spraying with apple juice help to create a good bark?

Also, if it is key to maintain the meat flavour, should I avoid using sauces in the cook and just offer them as a dip?

Personally i don't think spraying adds anything or does anything good so i don't bother anymore. All it will do is make your ribs take longer to cook as you'll constantly be lifting the lid to spray and losing heat.

Also i don't bake the sauce onto my ribs as i want a light coating of sauce so i find that if i sace them as soon as they come off the cooker and then close the foil back up there is enough heat in the ribs to set the glaze the way that i want it.

I am in two minds about the whole spraying thing. with the 3 US pitmasters this year and 1 last all spraying there has to be something in it. I always have, so i guess I will continue, As to the Sauce I also put mine on and let it set naturally, I dont put it back in the smoker. You dont actually cook the ribs in sauce.

ConorD wrote:Will spraying with apple juice help to create a good bark?

I spray with a good quality pure apple juice as I find it stops the ribs drying out, and it adds to the layers of flavour from your end product. As to the sauce I brush and return to the pit for only 15 mins to set.

Eddie

Swindon_Ed wrote:Also i don't bake the sauce onto my ribs as i want a light coating of sauce so i find that if i sace them as soon as they come off the cooker and then close the foil back up there is enough heat in the ribs to set the glaze the way that i want it.

So I've been following the 3-2-1 method with sauce on for the last "1". are you saying that you do this last hour without sauce and then 15 or so mins with sauce in foil after you take them off?

ConorD wrote:So I've been following the 3-2-1 method with sauce on for the last "1". are you saying that you do this last hour without sauce and then 15 or so mins with sauce in foil after you take them off?

I don't bother with the last hour. The ribs will be cooked once you've taken them out of the foil so cooking them for another hour is just going to dry out the meat (My theory anyway). I just brush on the sauce and then close the foil for 15 mintues to let the ribs rest and the sauce set and they're ready to go.