Difficulties cooking thicker racks of ribs

[RichieB]

I'm not a competitive cook. But I've had success with my PBJ at 250 to 275. Anywhere from 4 to 5 hours. I prefer St. Louis cut. I don't wrap unless they're done prior to eating. Then it's butcher paper and in the oven and warm up when ready to eat.. No ill effects from that. I do not sauce ribs. If someone wants sauce it will be on the table.

[James132]

A few tip's learned. Never buy frozen, always fresh. Low and slow gives you a better tasting and texture. The spares do not have as much fat as baby backs, so they are easier to dry out, wrap earlier than baby backs. I usually wrap about 160 unless the color looks good, open wrap and glaze at 200 - 205 get them off the heat 10-15 minutes. 275 is top heat temp, for me anyway. You are smart to pick you ribs carefully. Resting in Cambro or cooler is important, before slicing. Never used a drum before, principles are the same. Good luck.

Thanks Randy!

We do typically rest in the cambro for up to an hour still in the wrap before going to slice or sauce. We throw it in the cambro when probe tender and don't look at them until chicken is turned in. When chicken is turned in, we will pull all four racks out of the cambro and slice each rack. We will then sauce and toss back on the drum to set the sauce a bit prior to even tasting so we can taste exactly what we are turning in and decide whether to finish dust them or not.

Do you see any issues with how we deal with the ribs after going to the cambro?

I will definitely try a little lower at 275.

[randy.56]

That's the way We did it in competition, keeps them warm, and gives them rest. We Sause or glaze before Cambro. Maybe just a little drizzle of sauce after slicing. remember no pooling. Reading the post below i see your are going to be a judge. I did the same it is a eye opener.

[James132]

Hey James, I'm a KCBS judge (43 events under my belt) and you're right that judges are looking for thicker spares than thinner spares. It is not a requirement, but just makes for a better bite when judging. I've also noticed that at least 1/2 the competition teams are using UDS's. Gateways in particular and when I talk to the pit masters after judging, they are all at around 300d.

I don't wrap anymore. My smokers do just fine on getting the ribs to tenderness without the wrap crutch.

So a couple observations and suggestions to try (FWIW):

1. Try butcher paper. Paper breathes a bit and does not compromise the bark which foil does.
2. Try a Hollywood cut and see if that does not help some on the bite.
3. Try injecting. I've never done that, but some teams I talked to do.
4. Just remember to not over sauce your ribs. That is the one thing that brings a taste score down from a 9 to an 8 in a heartbeat. We're not judging sauce, we're judging meat.

Good luck!

Thanks for the tips!

I have not tried with butcher paper before. I might need to try that at some point but I don't believe I have had any issues with the bark on ribs yet.

We do inject ribs the night before and I don't believe we are over saucing our ribs. Oddly enough, the taste score at our first events this year is what has killed us in the events. Great scores for appearance and tenderness but too many 8s on taste putting up just outside the top 10 so we are looking to change things a bit. Odd as the same flavor profile had better taste scores for us last year.

I have thought about trying the hollywood cut, but have not tried it yet. I'm assuming judges would prefer less bones in the box with more meat on them in this fashion?

My brother is a CBJ but has been cooking more than judging. I am actually taking the class next week and would like to judge a few more to see what others are doing.

[Jerod Broussard]

You are competing against the mouths of judges not other competitors. Knew a guy online that he and his buddy placed 3rd out of 75 at their FIRST competition. Later they went to a local comp with 25 teams and placed 22 or 23.

[TripleB]

If you are receiving 8 in taste, it might be over sauced ribs. Generally if you receive an 8 ( which is a nice score, your ribs are very good) you will not receive a comment card. Have you received a comment card for an 8 under taste? Judges want a nice rib in the box. Presentation scores are really for checking for legalities (pooling of sauce, sculpturing, etc). Unless you put a hot mess in the box, you should receive a 9.

[Palmetto Pirate]

I cook a lot of St Louis ribs and do well in local Competitions. I think 275 may work for you. I would definitely double wrap in foil meat side down bone side up wrap tightly. Use either a rib wrap mixture Heath Riles butter or the brown sugar, Parkay and honey wrap. I usually cook for 2 hours before wrapping I want them about 160 170 between the bones when I wrap I start checking them at 45 min in wrap, looking for 205 to 207 then let rest in wrap 20 minutes then back on grill for saucing until sauce is tacky.