A few weeks ago we attended the Pig Gig in Bay City. Willinghams was one of the competitors and also was scheduled for a class on making spareribs.

We got to the park and it was pouring rain. The event organizers canceled the classes. We went by the Willinghams space and they offered a private class. Ryan had just started answering our many questions when another family who had come two hours came by slightly mad because the event staff told them Willinghams canceled the class. They were also brought back.

A very interesting class followed. My ribs are now coming out much better. Using marinade is helping a lot, along with spraying the ribs with apple juice mid smoke.

Something interesting I learned is that keeping the membrane on is fine. It is saving me a lot of time and they were right about it.

Nice people, good class.

quote:

Originally posted by G John B:
A few weeks ago we attended the Pig Gig in Bay City. Willinghams was one of the competitors and also was scheduled for a class on making spareribs.

We got to the park and it was pouring rain. The event organizers canceled the classes. We went by the Willinghams space and they offered a private class. Ryan had just started answering our many questions when another family who had come two hours came by slightly mad because the event staff told them Willinghams canceled the class. They were also brought back.

A very interesting class followed. My ribs are now coming out much better. Using marinade is helping a lot, along with spraying the ribs with apple juice mid smoke.

Something interesting I learned is that keeping the membrane on is fine. It is saving me a lot of time and they were right about it.

Nice people, good class.

Care to be a little more forth coming?
Marinade, technic, etc....

It's hard to believe keeping the membrane on ribs is anything good; after you've done it a few times it should only take you a few minutes to rip it off. But, hey, I don't own my own restaurant and bbq rub and sauce outfit.

quote:

Using marinade is helping a lot, along with spraying the ribs with apple juice mid smoke.

did they justify these steps with information?

I use the apple cider spray once or twice on the ribs during cooking. But I have found that it has to be a light fine, spray, or the ribs will develop a rubbery crust. See how it works.

Before everyone gets carried away, let’s add some context. Two backyard cooking couples - one drove more than 2 hours for the presentation - were grateful that the Willingham’s vending manager offered to talk with them about rib cooking even through the event staff canceled the formal presentation because of the weather. He offered information on competitive rib cooking in KCBS contests (hence the reference to marinating) and prepping and smoking at vending events. I'm sure everyone realizes that preparing and smoking 20 to 40 cases of ribs at a 3-day ribfest is somewhat different from preparing ribs at a contest. G John B, who started this post, isn't as intimately familiar with competitive cooking as everyone who posts on this site, and wouldn't know that it’s a faux pas not to remove the membrane from a rib and that the subject shouldn’t be discussed openly, especially around women and children. Full disclosure – the manager is my son, a junior in college. He doesn’t own a restaurant, or make a sauce or a rub, and hasn’t won multiple Memphis in May or Kansas City Royal grand championships. However, he has worked full time at a 5-star restaurant, managed one of Willingham’s vending trailers the past two summers, and cooked in competition, successfully, with the family BBQ team.

If the intent to learn ribs, that's fine, but they haven't been KCBS consistent winners, so I wouldn't use the information for a KCBS contest. There are plenty of winners with ribs here if you need KCBS rib help.

Sounds great that they took time to talk to you. Since it wasn't a class, maybe some of the info he gave would answer some of the above questions.

Whereas: The KCBS board of directors and its appointed disciples are anointed the true guardians of rib appearance, taste and tenderness.

Whereas: Only KCBS certified bbq judges and KCBS cooks in good standing are privy to the appearance, taste and tenderness standards deemed appropriate by the board.
Whereas: Only at KCBS sanctioned cookoffs are appearance, taste and tenderness standards rigorously applied.

Whereas: The champions at the Jack, Memphis in May and Kansas City Royal Invitational represent the ultimate practitioners of rib appearance, taste and tenderness standards.

Therefore: Only these champions (past and present) may expound on rib cooking with KCBS or non-KCBS individuals and the KCBS board of directors authorizes the KCBS rib police to report any infractions by any KCBS member who is not a champion as defined above. All violators shall be removed from KCBS membership and banned from KCBS competition for life. All decisions by the board are final.

What defines good or great BBQ ribs is a highly personal matter. There are places famous for ribs that leave the membrane on, places that take the membrane off, and places that grill the ribs. Which is best depends on what the eater's tastes are.

All that said, I am with SmokinOkie as far as KCBS contests go. As both a judge and competitor, I strongly recommend removing the membrane for KCBS contests. It is easier to get the desired tenderness with the membrane removed. (And as my personal taste goes, I like it off) Regards.

Regardless, I'd like to hear what type of marinade they use. I have not marinaded ribs before, but am thinking about giving it a shot.

Well, I guess bythat definition from above, I can expound on that topic...

No need to marinade ribs... THose weren't in those notes that I gave you....

I did use the tips you and Darren gave me at Milwaukee 2 weeks ago, so maybe I'm on the right track. I was looking for the brisket notes you gave me, but can't seem to locate them. Any chance you could just e-mail them to me?

quote:

Originally posted by Pat McCreight:
I did use the tips you and Darren gave me at Milwaukee 2 weeks ago, so maybe I'm on the right track. I was looking for the brisket notes you gave me, but can't seem to locate them. Any chance you could just e-mail them to me?

Man, this is an easy one. Get the largest brisket you can find. Don't go just for weight, look for thickness of the flat. Inject with Fab and rub with Smokin Guns Hot...

It's that easy...

quote:

Originally posted by Tosa Ed:

Whereas: The champions at the Jack, Memphis in May and Kansas City Royal Invitational represent the ultimate practitioners of rib appearance, taste and tenderness standards.

Therefore: Only these champions (past and present) may expound on rib cooking with KCBS or non-KCBS individuals

I don't agree! Memphis in May champions shouldn't be allowed to expound on KCBS rib cooking.

By the way, If John Willingham was giving a rib cooking class I'd probably drive to Memphis and sit in the front row.

If I paid for a rib that had a chunk of membrane left on, I would be asking for my money back.