"Competition Ribs" rolled


 
D

Dupree

TVWBB Fan
I need to cook ribs for 5-8 people this weekend, I do have two smokers to work with but I want to reserve a bottom rack to try a bean recipe I found here (provided I can find it again).

But the "competition rib" recipe calls for laying the ribs flat and I was thinking I would need to roll them to get enough ribs on the smoker. Anyone rolled ribs for this method and if so how does the foiling work?

I have done butts 3 or 4 times now but this will be my first Rib cook (did some last season on my kettle) I am reading rib post after post but would appreciate any advice feedback you may wish to share.
 
I have no clue what the "competition ribs" are, but rolling them shouldn't be an issue.

I have used rib racks, placed them flat on the racks, and rolled them - I prefer rolling for even cooking and space.

If the recipe calls for laying the ribs flat, it is probably because you wouldn't want to roll ribs used for competition purposes as a criteria for scoring is appearance/presentation.

I would not foil, but if the recipe calls for it, then do as it says. I hate foiling ribs.
 
Sorry should have linked to the recipe. Competition Ribs

Thanks for the feedback Jason, is there a recipe here or else where that you follow or use as a "jumping off" point?

You raise another question I have then, to those that have done the comp. Rib recipe, have you done so without foiling and if so how does that affect cook times etc. etc.
 
Once the ribs are in foil, it doesn't matter how they are arranged in the cooker-- stacked is fine. Rolled ribs will, in fact, unroll for foiling just fine. For the final stage, setting the glaze, you may have to do the racks in batches, depending on how many you're cooking.
 
Oh yeah? So I guess the comment in the RIB FAQ page about unrolling ribs causes them to tear is only applicable to completely finished ribs?

which makes sense, as at the 1/2 - 3/4 point they shouldn't be tender enough to tear I guess.

Thanks!!
 
Submitting rolled ribs in a KCBS contest.

Most entries are, at most, a bone and the meat from either side - usually you get a bone and half the meat from either side. These ribs are not long enough to show any curvature from being roller - and when I glaze my ribs, I unroll them to set the glaze and that uncurves them also
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dupree:
I need to cook ribs for 5-8 people this weekend, I do have two smokers to work with but I want to reserve a bottom rack to try a bean recipe I found here (provided I can find it again).

But the "competition rib" recipe calls for laying the ribs flat and I was thinking I would need to roll them to get enough ribs on the smoker. Anyone rolled ribs for this method and if so how does the foiling work?

I have done butts 3 or 4 times now but this will be my first Rib cook (did some last season on my kettle) I am reading rib post after post but would appreciate any advice feedback you may wish to share. </div></BLOCKQUOTE>


Would that be Keri C's Hog-Apple Baked Beans? It should be in Side Dishes.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dupree:
Sorry should have linked to the recipe. Competition Ribs

Thanks for the feedback Jason, is there a recipe here or else where that you follow or use as a "jumping off" point?

You raise another question I have then, to those that have done the comp. Rib recipe, have you done so without foiling and if so how does that affect cook times etc. etc. </div></BLOCKQUOTE>


I prefer the BRITU recipe that Chris has posted over in the Cooking Topics section. I do use a little less salt, but I don't modify the salt content too much. Some people think the salt content is too high, though.

The other thing that I have changed with the BRITU recipe is not putting the wet sauce on at the end. I just don't like my ribs to be wet with a thick sauce. I guess being from TN, I prefer my ribs more on the dry side or a light/thin wet sauce.

The recipe is pretty much foolproof if you follow it, though. Hard to mess up!

Good luck, ribs are definitely one of the more difficult things to cook, IMO. I have all but given up on spare ribs (even though I prefer them). BBs are so much easier to cook.
 
You can roll the ribs with this recipe. When you foil them they are going to lay flat.

You can also foil, or not, with this recipe and rub. I like the rub flavor a lot, much more than the britu. For my taste, the britu is more like the writu.

I do deviate from the cooking procedure, and usually cook the baby backs at 275 for around two hours, then foil them for 30-45 minutes, then back on the smoker until done. 1.5 hours is too long in the foil, in my opinion. The foiling with the juice will add a flavor layer. Finish with a glaze. I don't think you can go wrong with this one.

If you search the board, Kevin Kruger has some good tips for cooking the baby backs at a higher temp, as well as foiling them.
 
Dupree, the foiled ribs are laid flat.

If you are rolling several racks to save space you may not be able to foil the ribs as you won't have enough space left.

John
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Reyes:
Dupree, the foiled ribs are laid flat.

If you are rolling several racks to save space you may not be able to foil the ribs as you won't have enough space left.

John </div></BLOCKQUOTE>
John, You can stack the ribs ontop of one another once foiled with no harm done to them.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by rich langer:
Submitting rolled ribs in a KCBS contest.

Most entries are, at most, a bone and the meat from either side - usually you get a bone and half the meat from either side. These ribs are not long enough to show any curvature from being roller - and when I glaze my ribs, I unroll them to set the glaze and that uncurves them also </div></BLOCKQUOTE>

Hehe... sorry I am not "comepeting" the "competition" refers to the cooking method, though I am sure that will be helpful for someone.

Thanks for all the feedback folks, as always I apprecieate. it Based on what I read about the BRITU I don't think I want to go that route.
 
Thanks Bryan,

I didn't think the ribs would cook evenly if stacked as you describe. But I'll have to try it that way.

John
 
I had about 25 people over on Oct 07, 2007. I had six Baby Back Rib Racks on hand but not enough room on my 22.5 Kettle to lay them flat or stand them upright. Then i saw the suggestion to roll them and stand them on end. The night before the cook, I seasoned with the current dry rub, rolled and tied each rack, and put them back in the fridge. Next morning, I pulled them out of the fridge, started my fire on about 1/3 of the kettle. I have a giant Cherry tree and a never ending supply of cherry branches that are 2 inches in diameter. I buried two pieces in the pile of Kingsford, closed the one touch lever to a sliver away I went. It's always a challenge getting the bottom vent set just right, so I kept a close watch on the vent and the thermometer, aiming for 250 degrees. I pulled them at 4 hours once the pork shrank from the ends of the bones. Let them rest together wrapped in foil, in the kitchen. The aroma was mouth-watering. After half an hour, I sliced them up and piled them high on a platter. It was truly a spectacular sight. With a variety of sides it was a great meal. I hope I can duplicate them again some day.

Jerry
 
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