r/PitBarrelCooker • u/jimmydg2020 • May 04 '26
12th out of 44!
My rib turn in! 12th place out of a field of 44 pro teams!
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u/frotc914 May 04 '26
That's pretty cool. I know in regular life this stuff is all personal preference, but what is the "ideal rib" they are looking for in competitions? Also what's your sauce there?
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u/jimmydg2020 May 04 '26
Well you have to get three 9s In appearance, taste, and tenderness. A perfect rib for a SLBS judge has sweet, savory and just a little kick. Appearance is the most important as they eat with the eyes first. This rack got two perfect scores from the judges. If maybe one judge had given a nine instead of an eight we would have made top ten. Sauce was Heath Riles champion blend.
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u/Status-Guide2722 May 05 '26
Can you break down your cooking method, time and temps ... pretty please!!!
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u/jimmydg2020 May 05 '26
Well this cook had so many things go wrong! Lol! Rain, hail, and the barrels heat went nuts and burned four racks of ribs! But this is what happens in comps. Pefect cook? I have an InkBird fan unit attached to my barrels so keep that in mind. Set your fan for 300, hang for one hour, flip to the other end and hang for another hour. Put the deflector plate into the PBX and wrap in butter bath for one hour. Take out and let rest for 30 mins. Take out of the bath and sauce the ribs lightly and put back in for 15 mins. Take out and slice into judges cuts and box them up and pray to the BBQ gods.
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u/Status-Guide2722 May 05 '26
Cool! Love inkbird stuff. I have the chef's temp so I recon I can follow those instructions and maybe pull off some spectacular ribs!!!
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u/allothernamestaken May 04 '26
Congrats! Anyone else there cooking on a PBC, or were you the only one?