Championship Barbecue Ribs

and a video on the Tryon, NC BBQ Contest


                                                                                                              July 2009

Hello BBQ Friends:tryon nc bbq contest

     Well, another big BBQ weekend is fast approaching - the 4th of July! And one of the most popular barbecue items at any cookout is barbecue ribs. There are many ways to cook ribs but they all have one thing in common - you must know when your ribs are done to perfection.

     In KCBS and FBA competitions, the judges do not like the meat to fall off the bone. The meat must have some consistency and not be too dry or mushy. What this means is the meat must stick to the bone good enough so you can pick a bone up and eat it without the meat falling off the bone by itself. But when you bite it, the meat should easily pull clean from the bone.

     If you have to gnaw on the meat to get it off the bone or some meat sticks to the bone after a bite, your barbecue ribs are probably not done enough. If ALL the meat comes off the bone when bitten, your barbecue ribs are probably overdone. If you can bite into the rib and get that "half moon" bite and then the rest of the meat comes off easily with subsequent bites, then you have probably hit the nail on the head. As you can see from the picture, that is the way our ribs were in Tryon, NC resulting in a 1st place entry.

championship ribs

This is from the KCBS judges instructions...

"Judging pork ribs can be very subjective. However, when judging competition ribs you
must consider a few factors. When sampling a properly cooked contest rib the area of the
meat where the bite is taken should be pulled cleanly from the bone with very little effort.
The exposed bone of a well cooked rib will often dry immediately. Ribs should be moist,
flavorful and possess good texture. They can be presented with or without sauce. Ribs
may be presented in single or multi bone presentation. Any questions should be directed
to the KCBS Contest Representative. When a rib is overcooked most or all of the meat
comes off the bone when sampled. Additionally the meat of an overcooked rib has a
tendency to be mushy and have a poor texture."

So... how do you accomplish this? The answer is in the following barbecue rib cooking tips:

So... that's the real secret to cooking championship barbecue ribs - knowing when your ribs are done. Note - we do not use a temperature probe on our chicken or ribs - just butts and brisket. Speaking of knowing when your meat is done, here's a nice little thmaverick et-807c thermometerermometer I have started to use recently and which helped us win in Tryon, NC. This internal meat thermometer has only one purpose - to measure your internal meat temperature and alert you when it is reached. It's very simple to use. Just insert the probe and set the desired temperature using the two up/down buttons on the front panel. If you need something fancier with dual probes and wireless remote operation, then the Maverick ET-73 is for you. But at a hectic competition, you may opt for simplicity - just insert it, set it, and it will let you know when your meat is done. I highly recommend you get one for brisket and one for butts. They are available in our BBQ Store at www.bbq-book.biz

Also... I put together a little 6 minute YouTube video of the Tryon, NC contest. It does include pictures of our turn in boxes and some nice fireworks, so be sure to take a look - it is sure to put you in a nice barbecue mood for the 4th of July!...

 

Sincerely,
Bill Anderson
Chatham Artillery BBQ Team

 

And remember... Competition BBQ Secrets is available in our BBQ Store along with some great BBQ essentials... thermometers, cookbooks, rubs, etc. Just click on the link below to go to our store...

bbq thermometer
foods of the southland
brisket rub

And more!...

Click HERE - www.bbq-book.biz

 

 

 

 

 

 

   

 

Bill's Barbecue

 



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