Get Adobe Flash player

Another Competition Chicken and Ribs Practice

For Bob’s Hogs, the Competition BBQ season is only a month away, so it’s time to get serious about practice!  This is the time to make the final adjustments to flavor profiles, cooking methods and timing.  Once the season starts, consistency is the key to success.  This week we practiced chicken and ribs.  I won’t divulge any team secrets or my final competition recipes here, because it is a competition after all.   I will however give you an idea of the amount of time and effort goes that into a quality turn in box.

The process starts with meat selection.  For chicken that means all natural, air cooled bone in thighs.  I try to buy evenly sized thighs, not too small and not too big, with good skin.  I look for a whiter color skin instead of yellow, but that’s a personal preference.  I always buy extra and cull the bad ones out to come up with 16 pieces I’ll cook for the competition.

I trim the thighs at home the day before I leave for the competition and vacuum seal them.  Right after meat inspection, I put them in a marinade.  I’ll keep the recipe to myself, but you can see in the picture that there are plenty of herbs and spices in the mix.

After a few hours in the marinade, I take them out, wipe them off and apply the rub, first on the bone side and then on the skin side.  Then they go back into the cooler overnight.

Some time during the evening before turn ins, I marinate the ribs.  Again, my competition  recipe is a secret, but you use your imagination, the idea is to get some sweet and savory goodness into the meat.

I wait until right before they go into the cooker to rub the ribs.  Again, first the bone side then the other.

For a complete step by step process for trimming and cooking the chicken, check this out http://thehogblog.com/?p=2081 For the trimming the ribs, you can go here  http://thehogblog.com/?p=695 and for prep and cooking, here http://thehogblog.com/?p=2158

Here’s how this practice worked out.  Timing was perfect, and the finished product was good, flavors were spot on.  I was not happy with the size of the bones in one of the racks of ribs, but I will deal with that with my butcher…

Perfect bite through skin

Good color and glaze on the ribs

Even the rejects looked and tasted great!

21 Responses to “Another Competition Chicken and Ribs Practice”

  • Mmm, this looks very yummy…very nice food styling pics, too!

  • When it comes to grilling I am just the average joe. I am trying to learn to do better every time I grill. Those ribs look soooo tasty. maybe I should not have come here just before lunch time :-)
    seems like there is a lot to learn on this site for me.
    Will be spending some time here.
    Thanks for sharing this to a “newby”
    Eddie

  • Mister Bob:

    Brad, add lots of honey to your favorite sauce, then thin it out a bit with apple juice and add a dash of apple cider vinegar to taste to counter all the extra sweetness. Another good option is a 50/50 mix of Blues Hog Original and Blues Hog Tennessee Red sauce, no additional thinning necessary. I dip the thighs and put them back in the cooker for ten minutes to set the sauce. Good luck and smoke on!

  • Brad:

    Bob looking for help what is a good product to get that beautiful glaze you get on your chicken and do you need to thin the bbq with something and what is good amount of time to let it set finally do you dip the whole piece or brush on sauce

  • shaz:

    My god those ribs look fantastic, I can nearly taste them through my PC.