AI maybe correct

[bbqLuv]

I queried AI [ Panhead John spelled correctly I hope] for fun and looking to improve my BBQ hobby.

The difference between backyard and competition (comp) pork ribs comes down to technique, presentation, and taste preferences.

• Backyard Ribs: These are all about personal preference. Many people enjoy ribs that are fall-off-the-bone tender, heavily sauced, and cooked with a more relaxed approach. Backyard BBQ allows for experimentation with flavors, cooking methods, and even shortcuts like wrapping in foil for extra tenderness.
• Competition Ribs: These are judged on specific criteria, including appearance, tenderness, and taste. Judges expect ribs to have a clean bite—meaning the meat should pull away from the bone without falling off completely. They are often cooked with precise timing, wrapped strategically, and glazed with a balanced sauce that enhances but doesn’t overpower the meat.

In short, backyard ribs are made for enjoyment, while comp ribs are crafted for perfection.

Which style do you prefer?

Thank you in advance.

[Panhead John]

Sorry Mr. Luv but it’s ……queried.

[bbqLuv]

Correction Noted
TX U

[Duanessmokedmeats]

My wife likes fall off the bone, so fall off the bone it is.

[RonB]

If you prefer less tender, cut the rack in half and cook half to your wife's preference, and the other half to your preference. Works for us.

[smokenoob]

RonB me too!

[captainlee]

I prefer a slight tug but if they get done further that it's fine by me. Flavor is more important.

[Oak Smoke]

+1

[Finster]

+2

[RichieB]

So do driveway ribs count? I do ribs on the PBJ. It resides in the garage and pulled onto the driveway. BTW, I do St Louis cuts. Very meaty and never fall off. A good solid bite to get off the bone. I don't sauce ribs but it's on the table for anyone who wants to indulge. For me, it's taste, moist and lots of meat on the rib that spells success.

[Panhead John]

Always driveway ribs for me too.

[cruiseplanner1]

I don't do St. Louis but agree with you on the sauce. Dry brine at night and dry rub the day of smoking. All the flavor I need. I user an offset smoker and usualy cherry wood and charcoal for the ribs. Just been too damn cold windy and rainy here to enjoy an afternoon smoking a batch

[bbqLuv]

Driveway Ribs? Drive way into my mouth? Oh yeah baby

[Panhead John]

Fixin’ to do some ribs as we speak….

[Panhead John]

I always set a timer on my phone. Ain’t nothin’ worse than over boiled ribs.

[texastweeter]

Microwave?

[bbqLuv]

Boil Ribs--never
Before Amazing Ribs I covered ribs in beer and slowly bring to a simmer.
Then finish on a gasser.

[PGH_RAM]

I prefer some bite in my ribs rather than fall off the bone. I also don't sauce them, but will put sauce on the table if anybody wants it.

[Panhead John]

One hour in….



2 hours in. If you squint just right, you’ll see the meat beginning to pull back from the bone….

[Sweaty Paul]

Looking good!

[bbqLuv]

Show OFF

[hoovarmin]

I like ribs fall off the bone AND with a bite. So no matter which way I cook them, I win.

[Bkhuna]

Brilliant.

[Spinaker]

Anyway.........comp ribs are too sweet and full of all those flavors that are not meat. Everything is comp is like pork belly burnt ends. How can I pack as much sweets and fats into one bite to get the attention of a judge that is trying 50 different meals that day.

Backyard is much better. Simple tastes that let the meat and smoke shine through. That is what I am looking for.

[Sweaty Paul]

100%.

You are correct. Much rather do backyard...for basically everything. I'm still not sure how you can "dress up" a foam box for presentation.

[Bkhuna]

Sweaty Paul Everyone knows that placing bbq on a bed of kale make the meat better.

[Sweaty Paul]

Bkhuna now that made me laugh.

[smokenoob]

At my house you get “Gulf Breeze Ribs”

[tamidw]

I prefer backyard with simple flavors and experimentation. Most family and friends like tender almost fall of bone ribs. My child likes them fall of bone as he doesn’t like meat on bones. I have a few friends like this. Haha!

[Bkhuna]

"comp ribs are crafted for perfection". It's in the eye of people who take a class so everyone conforms to some mythical idea of what is perfection. I'll eat them, but I don't strive for that style although I admire how much goes into making them.

[drobinson]

This may be heresy, but ( to me ) sometimes the cooking is more enjoyable than the eating!!

[Spinaker]

Oh this is 💯. When it comes down to it, I just like to play with fire. 🫡

[FireMan]

Sorry Mr. Brother Luv and Brother Pit Dudes & Dudettes it is
WIBS I say, WIBS !!!
And don't ya'll FERGET IT !!

[bbqLuv]

😊🙌👍
D bess WIBS
be d WIBS you like

[bbqLuv]

I Can Never Forget BBQ Wibs

Sweet and savory, bold and true, A taste of smoke that lingers through.

Never forget the Wibs so fine, kissed by brine, and brushed with heat. Tender depths that fall of the bone, A feast, a joy should be shone.

With laughter loud and hands unclean, A party a backyard scene. Sticky fingers, stories told, A meal, a moment, a memory bold.

[FireMan]

Mighty fine poetry Q luv! Wibs endorsed.