Hoover's 3rd Annual BBQ Competition

It's taken me a while to recover from last weekend. Hoover's Third Annual Barbecue Contest was another success. The number of entrants and people attending increased and the weather co-operated fantastically. There were something like 9 people up for Ribs and about as many for the "Anything But" category.

I packed up the Weber two coolers of beer, cokes, ribs, and melons and set up shop in the side yard late Saturday morning. Three guys who compete on the BBQ circuit were already cooking on some really impressive smokers. My cooking method was very much similar to the one I've tried in the past. This time the big change was that I added about 1/8 cup Cattleman's sauce to the cider and rub before placing the marinade on the grill to warm it up. This turned out pretty nicely. The taste of the ribs turned out quite well. The problem was the texture. My ribs were chewy. Eaten individually I think they would have stood up to the competition much better. However, the rules state that the ribs must be served in pairs. They were not easily separated.

My presentation was unique. I mentioned the melons earlier. I also used a bunch of cilantro to add some green. I don't believe that it survived transportation very well, nor was it as appetizing as I had hoped. I was really impressed by the presentations I saw from the guys on the circuit- pillowy billowing lettuce gently held the ribs in place. Really nice stuff.

The dogs have come out winners in all of this of course. They have been taking care of the bones. I still have four ribs left to finish off. I think those will be lunch tomorrow. I really am happy with the way they taste. Next year with a little more practice I should perform even better.

I learned that I placed second from last. A step up from last year when I turned in ribs that needed to finish cooking. Ew. I was relatively pleased with the outcome. The competition was more sophisticated and practiced. I am sure that next year will be even more difficult. I am looking forward to it.

Thanks Hoover- great job. You and your wife hosted a heck of a party.

Heat Transfer 101, Prepping for Hoover's Contest

Cooked that rack this evening. I came straight home instead of hitting the office for my expenses, mail, and Nomex uniform drop. I'll do that Tuesday when I stay in town that morning for my OSHA and Site Specific refresher CBT. I had ribs to cook!

I had a brilliant realization this afternoon. Last weekend when I poured the liquid into the foil packet the liquid was at ambient temperature. A lot of energy from the grill's heat had to go into warming up the liquid instead of further cooking the ribs. That is why it took so long to finish them off that way. This time 'round I warmed 7-Up and apple cider on the stove before adding it to the foil packet. I also tried dumping a fair bit of rub into the liquid. Perhaps that would help impart more flavor.

Here is the routine:

-Massaged rub into the ribs and let them sit and warm up for about an hour and a half.
-Placed the rack over the coals membrane side down (again I left the membrane on the ribs for expediency- more on this later) for 6 minutes. Smoke was applied at this point.
-Flipped the rack over and placed the meat side down for 6 minutes.
-I didn't feel like bothering with the rib rack for one rack of ribs so I moved the rack over the water bath to smoke. I only added hickory to the fire a few times during the next 2 and a half hours. Temperature started out high in the first steps 400 to 350 F.
-Maintained at least 250 F for the two and a half hours.
-Wrapped the ribs in the aforementioned foil packet and poured in the warmed braising fluid.
-Stoked the coals to 300 F and let them die down over the next half hour. I also opened the bottom vent to allow more air into the grill to keep the coals burning hotter.
-Temperature in the meat was high the few places I stabbed at it; about 179 F. Way past done.


The ribs had a little more flavor than before, seemed a little sweeter. The meat came more cleanly off the bone. A light brushing of bbq sauce would be plenty enough.

I don't believe I mentioned this earlier, these are baby back pork ribs - not beef.

I may leave the membrane on tomorrow for the competition. I didn't seem to be bothered by it when eating the last few times. Besides, it can be a real pain to remove. Sharp Chef's knife, slippery ribs, stretchy membrane... no fun.

I have to put a little thought into presentation. Leafy lettuce is a given. I'll skip the star fruit this time. I have this idea for using a honeydew. That could be interesting. Sliced honeydew does kinda look like a rib in it's cross-section. The honeydew is easily turned into a vessel for sauce. I may have something. We'll see.

Now I just have to begin organizing coolers, tents, chairs, and the rest of it for tomorrow morning. That will be interesting too. I've got to get up early to get an inspection sticker for the truck and take two cats to the vet for a booster vaccine before going to Hoover's for the contest.