Published: December 26, 2011
Follow Grilling With Rich:
For my last barbecue and grilling adventure for 2011 [wow! I can’t believe that I am saying that!] we are going to gear up and start practicing for competing in our very first KCBS four category competition: The BBQ Jamboree, in Fredricksberg VA in May. This is going to be a bit different the way that we post these articles. We are going to re-do and post a lot of articles on prepping for our first ever KCBS competition.
First off, I would like to thank our sponsor: Hacks Barbecue Sauce for sponsoring the Grilling with Rich BBQ Competition Team, I can’t wait to compete in May!
For our first meat that I am going to be writing about is Ribs. What I really like about making competition ribs is that I love the flavor profiles that come out in the final product and it is one of my favorite meats to eat and I think that I am not alone! I bet everyone love competition pork ribs right?
Now, this isn’t my first go around in smoking ribs! During the past year I have written about five articles about Ribs so I am not going to go into so many details about the process, but instead I am going to give you a little sneak peak into what I did differently this week.
The Flavor Profiles – When making ribs in the past, they have come out with some definite spice, and as I found out in August that necessarily isn’t what the judges are looking for even though I like my ribs with some additional heat. So the flavor profiles that I was really trying to hit was big bold sweet flavoring. I must say that I think that I missed the mark not by much, but I think that I have some more work to do on getting to a level of big and bold flavoring. Achieving big and bold flavors will be something that I will be working on in the upcoming year. Some of the ingredients that I did add: Honey, BBQ Sauce, Butter, Brown Sugar just to name a few. In addition to the previous mentioned ingredients I did add some barbecue rub to get the flavors going, but I think that for my next test run I am going to be adding a greater amount of barbecue rub to get the flavor profiles that I am trying to achieve in my competition ribs.
Pure Smoke – In a lot of my previous attempts in making ribs, I really didn’t focus on creating a smoky finished product, but not this time. In the last couple of barbecue adventures I have been more successful in adding smokiness to the meat, so this adventure was no different. The ribs had a perfect smokiness and also some great smoke rings showed up in the ribs. With the addition of some wet wood chunks did in fact add a lot of smoke to the meat.
One thing that I defiantly know in just doing my first test run in creating a great barbecue product and in getting ready to compete in my first ever KCBS competition is that I know that I am going to be trying many different ingredients and having many different trials to right about and for you to read about. So I hope that you keep up with them all in 2012 leading up to the event.