A beginner’s guide to competition ribs

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Re: A beginner’s guide to competition ribs

Postby keith157 » 05 Mar 2012, 13:49

Great vids Toby, embarrassing to note though, your "BBQ Barn" is a tad bigger than our front room. :shock: :oops: :lol:
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Re: A beginner’s guide to competition ribs

Postby chokethechicken » 05 Mar 2012, 18:16

Awesome video, thanks Toby.
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Re: A beginner’s guide to competition ribs

Postby Toby » 05 Mar 2012, 18:31

As mentioned previously i filmed these over a year ago, and really appreciate the comments. if anyone has a suggestions for other topics they would like covered, i am more than happy to put something together.
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Re: A beginner’s guide to competition ribs

Postby keith157 » 06 Mar 2012, 06:17

Hi Toby, don't know if it's possible, but how about a comparison for us newcomers to smoking between using water, clay saucers and sand in the water pan?
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Re: A beginner’s guide to competition ribs

Postby Diggin' On Swine » 06 Mar 2012, 12:52

As a pretty much total newbie I have to echo Keith's request. Any videos showing the basics - kit set-up-wise what the correct cuts of meat should look like - would be fantastic! :)
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Re: A beginner’s guide to competition ribs

Postby BadBoyzofBBQ » 06 Mar 2012, 19:36

Hi Toby
Would like to video on Rubs and Sauces if poss
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Re: A beginner’s guide to competition ribs

Postby catnip » 14 Mar 2012, 13:04

very handy, wish i had watched these sooner :) quick one what sugar are you rubbing on the ribs, you say soft brown but dark or light and does it matter? would Muscovado work with a shaper spicy glaze?
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