Competition BBQ Secrets

Archive for June 26th, 2009

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

Hi Bill,

Thanks for the email and updates. I purchased your book and think it is great. Do you have any other tips on brisket? I just can’t get mine perfect.

Michael

im lookin to open a bbq joint in pa. is there a prep list of materials to go buy. im happy that you are a daddy again a lot of fun. i have two little boys 4,1. if you can get back asap

ken

Hello Bill. I was wondering if some where in your works if you had plans for a Chile Roaster? I’ve searched and cant seem to find anything. Thanks for your help.

Kenneth