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Thread: Ribs for Comps

  1. #1
    Join Date
    Jan 2010
    Location
    Kentucky
    Posts
    1,530

    Default Ribs for Comps

    Tim we need a BBQ Comp section!
    Question I have is what do you do in comps?
    Mop or Brush? Which do you do?
    I myself brush
    Proud member of a drinking club
    with a BBQ problem


    Large Egg
    Mini Egg
    Backwoods Competitor
    22.5 WSM
    Horizontal Smoker
    Gasser

  2. #2
    Join Date
    Jun 2009
    Location
    Charlotte NC
    Posts
    516

    Default

    I spray for cooking and brush for finishing. My spritz is thin and clear, finishing glaze, too thick to mop. I use a silicon basting brush. Although, now that I'm sitting at a comp typing this, I realize the $10 paint brush I bought wasn't in the garage by my comp stuff. I was going to use that for finish work. Bet it's in the bedroom the misses was painting.

    Another comp rib question. Cut side of ribs. Do you leave them pork only or do you sauce them? An answer before say 12:10 today would be AWESOME. Just saying.
    "BoB" a leaky Offset Stickburner
    Backwoods G2 Party and G2 Chubby
    UDS

  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Quote Originally Posted by Shiz-Nit View Post
    Tim we need a BBQ Comp section!
    Question I have is what do you do in comps?
    Mop or Brush? Which do you do?
    I myself brush
    Shiz you are in Competition Tips and Recipes section under Competition Cooking section. What are you wanting the BBQ Comp section for? If there isn't something already available we can see about setting something up.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #4
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Quote Originally Posted by PigCicles View Post
    Shiz you are in Competition Tips and Recipes section under Competition Cooking section. What are you wanting the BBQ Comp section for? If there isn't something already available we can see about setting something up.
    I moved this thread here, it was posted elsewhere. I sent him a PM explaining about this section already being here, but he has not replied back yet.
    Jim

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Thanks Jim ... You Rock!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Jun 2009
    Location
    Charlotte NC
    Posts
    516

    Default

    It's prolly just that the comp section is so far down he didn't see it. On my phone it's easy to find. Last night on my laptop, I almost didn't see it either
    "BoB" a leaky Offset Stickburner
    Backwoods G2 Party and G2 Chubby
    UDS

  7. #7
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    It is true that it is a long way down. There are a lot of forum topics here and maybe simplifying makes things complicated. But the mod staff can move threads so hopefully it won't hold someone back from posting.

    This message supported by duct tape and bubble gum.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  8. #8
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Back to mopping or brush.
    I have rarely seen anyone mopping, brushing is the norm for saucing ribs.

    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

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