Competition BBQ Secrets

Archive for June, 2009

Congratulations on your recent win! I noticed you use Traeger smoker/grills. I have had one for 1 1/2 yrs and really enjoy it. And I have an early version of your book. Just wanted to check – what temp do you cook you ribs at on the Traeger? I assume you use the smoke setting at least for awhile. After some practice, I have had good luck with ribs and chicken as well. I find it is hard to screw up too badly with food on the Traeger and it is so easy too use. But I have found that you need a replacement glow plug handy – they tend to fail.

Thanks and good luck on future events!
–
Harlan

Bill! I just thought I’d drop you a note to let you know (as if there were any mystery…) that your secrets work! Thank you for your excellent eBook! I bought it a year ago for a local unsanctioned event in Shoreline, Wa. @ Central Market. Some 2008 pics here if you’re interested. This years should be up soon.

I was mostly interested in your brisket recipe since I had never done one before. I used it to the T last year and bombed! Not your fault tho! Not all of the brisket was as done Read the rest of this entry »

I recently purchased your BBQ secrets book. It helped us finally place, 3rd in pork and 10th in ribs, this is only our third competition. Thanks for the tips.

Hello Bill;

I write to You ’cause I’m trying to do a 22 spice Rub for Ribs. I will like in a future to make BBQ Joint in Puerto Rico, and I’m interested in every information that it’s related with this theme.

I learn and now how to do a Whole Pork in Caja China, and have a Good Marinade for it. But I’m really interested in learning about everything in rubs and smoking meats.

I had done the 22 spice Rub and the only little problem that really bothers Me is that is a little high spicy. ‘Cause My Friends likes it, but theirs always the but!!!! All the books that I had bought including Yours, it’s saids that the Rub must have a certain balance. But I’m comfuse in quantities or measurements. ¿ Can You Help Me ???? I will be very Greatfull.

Thank You Very Much and Regards,
Javier

AT WHAT TEMP DO YOU THINK RIBS AND BRISKET IS DONE.
I SMOKE AT THE 225-240 RANGE USING WOOD AS THE FUEL.
CONGRATS ON YOUR WIN

SANFORD

thanks for the info. when you use the 3-1-1 style at what temp are you cooking please exactly ive tryed all ways wrap them and cook them open 6/5 hr to wrap an cook for 2/3 hr.at 250 deg.but all my rib are to done and the bones turn out.so from one cooker to the other i could use some help.is it a good idel to apply dry rub, brown suger base,the nite before competition and put in plastic bag in the frig for over nite.then take them out the next moring and bring to room temp.and then put on indrecit heat.thanls again

I have a quick question to ask of you guys. I struggle constantly with how much seasoning to put on my ribs. What do you recommend as a proper amount to place on ribs? I usuaslly cook pork ribs, use a santa maria style seasoning which is a blend of garlic salt, pepper and other spices. I tend to sprinkle the ribs right before placing in the cooker. Also, if you can, please explain the 3-1-1 cooking method. I plan on buying your book the next time I get paid.

Bill,

Have you ever tried to do smoked meatloaf? I had a guy at work tell me about it and I have done it twice now. I had about 8 guys at work try and they all said it was awesome. I did at about 325degrees for an hour to hour and half. Let me know if you have tried it or if it would something new to try. Thanks.

Tom

Our July newsletter is ready. It is about championship barbecue rib tips and also a video of the Tryon, NC Blue Ridge Barbecue & Music Festival.

It is at www.bbqsuccess.com/barbecue-ribs

Thanks,
Bill

Bill are you guys ever going to update your book? I am doing well but still trying to figure out chicken and I know there is conflict between newsletters and book. Thanks Joe