I'll Tell You EVERYTHING About My Competition Rib Recipe! Competition BBQ Ep. 2
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- Today, I'll Tell You EVERYTHING About my Compettion Rib Recipe! From the injections, to the rubs, to the sauces and methods I leave nothing out! Keep in mind that we are not professional, and we are only competing one time this year, but we are hoping to do well!
If you have any tips or tricks, let me know!
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I was extremely happy with the outcome! What did y'all think of the recipe?!
Absolutely killed it brother!
My man! 🤝
Looks amazing (too bad I haven’t found smell o’ vision or taste o’visiin, yet!) sounds awesome and I am a little jealous of your friends. Best wishes for your competition; YOU’VE GOT THIS!
Haha! Maybe one day I’ll be able to add that upgrade to our TH-cam channel 😜😜😜 I appreciate you!
Those ribs look great!!!!!! Great job!!!!!
these honestly look like the best ribs ive ever seen like I want one right this second! its a 10 from me
I’ll make you some asap!!
I am very curious to see how these do in comp. I think these are the most well rounded ribs you have done so far!
Yes, during the cook I wasn’t so sure how they’d turn out but they were delicious!
Looks absolutely delicious and so great💚I love the way you prepared this fabulous recipe💚Thank you for sharing💚Stay connected💚
🔥🔥🔥
Found your channel through tiktok.. I get the kids part.. When Im at competitions, I kick them out of my camper to do all my important stuff
"Extra Tender" means injected with more water..
It's a product sold in grocery stores for general consumers. ALL ribs already have avg of 10-15% water injection.
Looks good and always great detailed videos and that's what alot of us look for in bbq videos. What did you temp them at?
Thanks so much! I pulled them at 206!!
Those were some nice looking ribs.. I typically tend to over season my ribs...Watching your video teaches that u dnt always have to over season... I'm not a competition cook ; just a backyard smoker..
You definitely don’t have to over season! Smoke flavor is still great flavor!! As long as you’re cooking you’re doing great!!
@@GulfCoastSmoke I plan on getn a 22" wsm with maybe afew accessory mods..Already have the 14" wsm & 22" weber kettle grills..I took ur advice from a older video & ordered the vortex..I love it.. I plan on ordering a sns for 1 of my weber kettle grill & maybe order another vortex
Great Video! I have been grillin, bbqin and smokin for 30+ years. I learned ALOT! I'm looking forward to making some ribs tomorrow and try out some of your tips. Great job brother! I appreciate you and your knowledge. New subscriber and looking forward to more ideas.
So glad you enjoyed the video!! There is always something to learn and that’s why I love BBQ!
These were FIRE!
🔥🔥🔥
New subscriber and going back and watching a bunch of your videos…I’m intrigued with this half Tiger Sauce sauce. I always have the biggest bottle I can find on hand. Used to eat it in Ramen noodles in college lol
Great video man thank you from Australia. Only recommendation is lose the non-bbq watery music it really detracts. I want to try this recipe, good luck on the comp circuit!
I thought gulf coast smoke looked familiar. We competed vs you at the battling BBQ comp in our first big competition. Thanks for the tips.
Ahh heck yeah that’s awesome! Any comps planned coming up? Would love to see and meet ya soon!
I'm not seeing anything too close. We are in Rockport. We are definitely on the hunt though! If you know of one let me know!
What electric knife are you using? It cuts great! Thank you for sharing your videos!!
They look good.
I appreciate you!
Love it
Bro didn’t you do a video where you dipped your ribs in the sauce before placing?
Can you show how you have your wsm setup? With or without water bowl or with water or without. From the looks of it, it looked like you didn’t run the water bowl and ran it like a barrel smoker. And yes those ribs looked great!
You are correct! I can do a video on exactly how I set it up and why!!
So my question would be. What type of beer would be best to complement these ribs?
I’d ask the second fella that tasted his ribs.
Mind me asking what the liquid for your injection was?
Is that the 22 or 18 wsm?
They look fantastic. I see what you mean about the slant though. I need to try the injection method, does it make that much of a difference?
Truthfully, it did. I was so against it for the longest time but I do think it helped the look and flavor!!
I will certainly try it, thanks.
What injector is that
Interesting combo of flavors. Did you add any wood of some sort to compliment the seasoning?
Pecan chunks for flavor! Pecan is easily becoming my favorite!
@@GulfCoastSmoke yep, pecan smoke never offended anybody.
Is those seasoning sold in stores in Texas or a online purchase?
@GulfCoastSmoke Pecan is literally nuts...jks...no really it has an incredibly earthy smoky nut flavour...love it with a little oak on pork ribs.
Where you get that injector buddy
I got that one from Academy! But I recommend this one www.tractorsupply.com/tsc/product/producers-pride-50cc-proshot-ii-syringe-1019750?store=1169&cid=Shopping-Google-Local_Feed&Google&Shopping&Local_Feed&gbraid=0AAAAAD3fmFNu1eZPuSDhNttHeg-W0XMxR&gclid=Cj0KCQjwu-KiBhCsARIsAPztUF1vVtCgrbXkfEPUCmw_ud9zgxw5h8pCjAyf1w3_6asxQRwovioOK2saAn9fEALw_wcB
That’s the one I use now!
@@GulfCoastSmoke thank you brutha
You kept the most important piece of info is how do you know they’re done ? Ahh you sly dog I see you . Haha good job
Haha! Didn’t mean to, I’ll tell you now. I look for 3 things. Disintegration on the back, pull back on the bones, and I’m shootings for 210 internal. Here in TX they don’t pick up the rib to bite it they use plastic forks and knives so you need it extra tender! Have you heard about the membrane trick for comp ribs?
@@GulfCoastSmoke on wow had no idea about the fork and and knife no wonder 210! What’s the membrane trick ??
I’ll show you in a video soon!
that would be great. Literally just started competing back 2 months ago and I'm hooked. I'm still super green but trying to absorb as much help as I can from seasoned competitors. Got a rib comp next week so anything helps.
I’m curious why there are no videos of anyone trying to inject lard into ribs but there are countless videos of tallow injected into brisket
Where you cooking in October? I’ll be in Killeen in end of September beginning of October for a CBA event
I’ll be in Ingleside! Consider coming out man!
@@GulfCoastSmoke I would but it’s a little far from us at the moment we are out in west Texas. But good luck to you and if you have questions about CBA ask I’ve been cooking CBA since the start and love the organization
You got Instagram or anything?
Why waste time in trimming the end pieces. You never use those. You always use the bones from the middle.
I have my 6'4" 16 year old son carry everything heavy. LOL
Lol! My son is only 2 so I can’t do that…..YET!!
I think these competitions should just grab random people. I have several buddys that have judged comps and they want to taste good pork not extra flavors
Great looking ribs! Noisy kids? Use duct tape!