Comp Ribs


 
j biesinger

j biesinger

TVWBB Platinum Member
I'm running out of ideas to get my ribs over the hump. In 5 years and 11 contest, I've never gotten a score in the 170's for either pork or ribs. I'm at a compete loss how to improve my pork, but I haven't given up on ribs.

I decided to try an inject on the ribs, so I broke out the herd inoculator
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RD St Louis spares. Despite buying one of the heaviest 3 packs, each rack was thin to the point of shiners at the middle three bones.
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3.5 hours at 250* before I foiled them for another hour.
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sauced and warmed through on the grill
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Dessert! Momofuku corn cookies hot out of the oven with vanilla ice cream
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I am not into the competition scene, but in my book your ribs are excellent! That dessert is definitely mouth watering! Great job.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Well, they look good...What did you think? Improved? </div></BLOCKQUOTE>

I didn't do a control (I injected all three racks), and I cooked the ribs around my daughter's softball game and ate them at my sister-in-law's house later in the night. With all that said, the inject tasted fine and the ribs were moist. I'm just looking to do something different, and as long as they didn't taste gross, the mission was accomplished.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm really excited about those corn cookies. Must try! </div></BLOCKQUOTE>

Let me know what you think. I'm not much of a dessert person, but something sweet and slightly salty gets me every time.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I wish you luck with them in competition. </div></BLOCKQUOTE>

Thanks Ray, we need it! Last year, other than taking a first for brisket, we didn't too well. The crazy thing is that I know I know how to cook, and I'm reading recipes from guys that kick my butt, and their recipes aren't rocket science. I just can't figure out how their stuff can end up better than mine.
 
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