Howdy From Clayton California

[Jerrybs]

I have a question about the skin on ribs. I use my fathers very old kettle weber, using the indirect method and have managed to produce some great ribs. My wife and I are KCBS judges and look at BBQ with a little different take on things.
I would appreciate help with how to reducing the crispy skin. I believe I is caused by to high a temperature. We due use a pan of water and strive to maintain the temp as close to 225 as possible. I stick two thermometers in the exhaust (which is above the meat) to monitor the temperature of the kettle. I cook for 4 hours, the meat comes out tender ( not fall off the bone). My friends think my ribs are incredible and I should compete. As a judge I know my ribs might do ok in as a back yard level but no match for the pros!. Our little town started KCBS sanctioned competition two years ago with two meats and have grown into 4 meats this year! along the way we have hosted several judge and cooking classes. It has been an adventure and a lot of fun learning the ropes! My wife and myself got to judge professional meat at a KCBS event. The quality, taste, tenderness, flavor, was unbelievable!!!

Keep on Smoking

Jerry

[Nate]

Welcome from Indiana

[Troutman]

Well howdy back at yea from the Lone Star State of Mind.....Texas

[RonB]

Welcome to The Pit Jerry.

[MBMorgan]

Welcome from Colorado, Jerry ...

[DWCowles]

Welcome Jerrybs

[MeatMonster]

Welcome!

[djl]

Welcome. Not sure I'm understanding the question. Are you saying you have too much bark and/or the bark is too dry? I would suggest wrapping the ribs (Meathead has a great article about it on the free site under making ribs) that would soften the bark. You could also try spritzing the ribs.

[jgreen]

Welcome from Winnipeg. I think competition is beyond my skill set, but I look forward to the responses.

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!
Glad yer here with us now!

[HouseHomey]

Wow. Seriously, I don't know where to begin.

I will ask you to clarify your question on what you mean by "the skin?"

2. Why are you tempiing the lid rather than the grate. We cook on the grate and not the lid. I can see the ease of that but temping the grate is where your should focus IMHO Rather than the lid.

3. 4 hours is a good benchmark but there are many variables. One of the reasons why you are so impressed by and judging the pros is because they have habits and methods that reproduce the same or similar products to be judged every time.

good luck my Cali friend.

[kenrobin]

Hi neighbor! I’m also a Clayton resident & a KCBS judge. I’m guessing that we’ll both be judging at the local cook off in July.

I’m also wondering what you mean by "the skin".

[Skip]

Welcome to The Pit from Minnesota!

[HawkerXP]

Welcome! I agree, if you think your ribs are dry, wrap to finish with a little apple juice or apple cider vinegar in the wrap.

Also could you take a picture of your Dads Weber vent on to top? We can find out the date of manufacture from the code stamped on it. http://weberkettleclub.com/determine-age-of-old-grill/

[Livermoron]

Welcome from just down the road in Livermore.

I got nothin'...