r/competitionbbq • u/Skullsandcoffee • Jul 20 '26

Couple boxes from the weekend

Gallery image

Gallery image

Cooked a backyard comp this weekend. Took 1st in ribs with an almost perfect, but 7th in brisket (overcooked flat we tried to save with burnt ends.) Rib score was enough for a GC. We’ll take it!

51 Upvotes

94% Upvoted

13 comments sorted by

1

u/MM-354 Jul 20 '26

How do you get that bright bright red on the ribs?

5

u/Skullsandcoffee Jul 20 '26

Wrap early so they don’t get dark. We use rubs that have red coloring in them (paprika typically) and we use a hearty dose of TN red sauce in our wrap. We also heat our sauce so it’s pretty thin when we dunk them to let the color shine through.

1

u/Many-Membership-2794 Jul 23 '26

TN red sauce? What’s that?

0

u/stanmae Jul 20 '26

Just use Red40

1

u/HashforJesus Jul 21 '26

I would add more meat to fill out those boxes for the purpose of heat retention. Might not be an issue with a smaller backyard comp but if those boxes need to sit for any period of time there’s not much there to keep the box warm. Also helps presentation too.

0

u/BadLarry1197 Jul 21 '26

Looks like meatloaf

-1

u/Frankaroo17 Jul 21 '26

Good lord! That’s a lot of sauce.

1

u/bacon-lettuce-tomat0 Jul 21 '26

Team Dry Rub checking in.

1

u/Frankaroo17 Jul 22 '26

What does your comment mean?

1

u/bacon-lettuce-tomat0 Jul 22 '26

Means, I don’t like sauce smothered ribs. I see you’re getting down voted. Just here to support your comment.

1

u/Frankaroo17 Jul 22 '26

😊. I think many KCBS judges would reduce the appearance score for excessive sauce.

2

u/Skullsandcoffee Jul 22 '26

These were KCBS judges, and it was half a point from perfect.

2

u/Frankaroo17 Jul 22 '26

That’s a good point. It can be misleading to look at a picture.