Wow

Larry Wolfe · 05-04-2005, 09:44 AM

I was reading through my BBQ USA book this morning and came across a competition crew that said they cooked their ribs for 24 hours and the butts for 36 hours. That's a long long cook!

Kloset BBQR · 05-04-2005, 10:03 AM

24 hrs sounds like an incredibly long time for ribs. My last brisket took me
22.5 hours at an average temp of 210 and that was only because I foiled it. What temp were they doing the ribs at? Must have been cooking them at around 150-160 in the Vertical upright.

Greg Rempe · 05-04-2005, 10:04 AM

I've run in to long butts before but 24 hrs for ribs??? At what temp?

Larry Wolfe · 05-04-2005, 10:13 AM

I'll bring the book to work tomorrow and scan the information. If anyone has the book, look in the part about Memphis in May.

Nick Prochilo · 05-04-2005, 12:21 PM

They must have been cooking them with matches. Thats a long time to cook ribs. My longest butt only took 24 hours.

Woodman · 05-04-2005, 12:23 PM

What do they do, leave em out in the sun for 24 hours? (in Alaska!)

05-04-2005, 03:36 PM

Maybe they used one of those solar powered bbq's

Woodman · 05-04-2005, 03:42 PM

TexLaw, so you are saying that Larry is a gullible , lying , idiot? (to paraphrase)

Woodman · 05-04-2005, 03:46 PM

THAT"S IT!!!!!!! HE"S OUTTA HERE!!!!!

Finney · 05-04-2005, 05:25 PM

Quote:

Originally Posted by TexLaw

Damn, I'm just getting kicked out of everywhere! :help:

TL

He meant Larry. #-o
That's one of his favorite lines. 8-[

BTW- Just talked to Jim... He says you are 'full of it'. But right on this.

Larry Wolfe · 05-04-2005, 05:26 PM

Quote:

Originally Posted by TexLaw

Quote:

Originally Posted by Larry Wolfe

I was reading through my BBQ USA book this morning and came across a competition crew that said they cooked their ribs for 24 hours and the butts for 36 hours. That's a long long cook!

That's full of poopie. If you really cooked ribs for 24 hours, you'd have jerky. The only way you could get away with it is if you foiled them for the last 18 or so hours of the cook, and then you'd have mush and bones.

Now, you could just about get away with cooking the ribs for the normal time and then holding them at 145 or so until the Sun was in the same place when you started. I wouldn't call that "cooking," though.

On butts, you could just about get away with 36 hours, but I don't know what you'd really have on your hands.

Here's the real hole in the story, though: You don't usually get 36 hours between the time you fire up and turn in at a competition. The latest turn-in time usually is around 3pm. For some competitions, you might get to 5pm. KCBS rules have butt turn-in at 1pm (but allow coodinators to vary). Most competitions don't even allow you to come in and set up until around the crack of dawn on the day before judging. So, unless these folks are starting their butts between 2-6 hours or so before they even set up, they're full of it.

I don't have a whole lot of experience with competitions, so I'd like to see what Jim Minion has to say about all that. Jim, am I full of it, or are they? (damn, now I've stuck my neck out

)
TL

Say what you want and I'll quote from the book about Memphis in May! "By Friday night, all the booths are set up and the smokers are stoked and loaded". "The Good, the Bad, and the Swine team from Memphis cooks its ribs for 24hours, its pork shoulders for 36. "If we ever entered a whole hog contest, we'd have to start cooking the week before," quips team captain, Ken Johnson. " I am quoting directly from the book, for those of you who have the book it's on pages 230-231.

These are statements made from folks that have made it to the biggest BBQ event in the world, I am sure their ribs weren't jerky and I'm sure they know a little about what they are talking about. Or Steven Raichlen made it up. I dunno, take your pick.

I dunno how they make their times work for the contest, but that is what the book says.

jminion · 05-04-2005, 05:40 PM

There is no reason to cook ribs or butts that long, but a big part of competition cooking is Bull Shit, MIM it has become part of the judging process. I believe that is what you may have here.
Jim

Larry Wolfe · 05-04-2005, 05:44 PM

Quote:

Originally Posted by jminion

There is no reason to cook ribs or butts that long, but a big part of competition cooking is Bull Shit, MIM it has become part of the judging process. I believe that is what you may have here.
Jim

Jim I agree and that's why my original post said "Wow" cause I couldn't believe someone cooked them that long. I'd love just to go as a spectator to MIM.

05-04-2005, 05:47 PM

Quote:

Originally Posted by Larry Wolfe

Quote:

Originally Posted by jminion

There is no reason to cook ribs or butts that long, but a big part of competition cooking is Bull Shit, MIM it has become part of the judging process. I believe that is what you may have here.
Jim

Jim I agree and that's why my original post said "Wow" cause I couldn't believe someone cooked them that long. I'd love just to go as a spectator to MIM.

Well, since you're no longer invited to SmokeStock, here's your chance!

Larry Wolfe · 05-04-2005, 05:49 PM

[quote=Niagara River Smoker]

Quote:

Originally Posted by "Larry Wolfe":trumw499

Quote:

Originally Posted by jminion

There is no reason to cook ribs or butts that long, but a big part of competition cooking is Bull Shit, MIM it has become part of the judging process. I believe that is what you may have here.
Jim

Jim I agree and that's why my original post said "Wow" cause I couldn't believe someone cooked them that long. I'd love just to go as a spectator to MIM.

Well, since you're no longer invited to SmokeStock, here's your chance!

[/quote:trumw499] :lmao:

Woodman · 05-04-2005, 06:54 PM

He will probably just say he went to MIM and claim to have seen some guys cooking ribs with a magnifying glass or something!

Kloset BBQR · 05-04-2005, 07:24 PM

I think those guys passed out 6 hours into the cook and woke up 18 hours later. Ribs are done!

Woodman · 05-04-2005, 07:28 PM

We forgot we had some ribs on the pit at Q-fest last year and took em off after about 10 hours (pretty drunk, we were). Talk about fallin off the bone! (fallin off the porch too!)

05-04-2005, 07:35 PM

Quote:

Originally Posted by Woodman

Talk about fallin off the bone! (fallin off the porch too!)

And there's never a camera around when you need one!