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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 03-16-2013, 09:16 PM   #1
The Virginian
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Default Why flip your ribs?

I have had several highly regarded bbq competition cooks say that they flip ribs part way through the cook, from meat side up to meat side down, before wrapping. I never bothered to ask why, and they never bothered to say. I do not flip my ribs over, but am looking for any little thing that might take them up half a notch. SOOOO, can anyone explain why flipping ribs part way through the cook would make them better? Theories?

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Unread 03-16-2013, 09:19 PM   #2
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Default Why flip your ribs?

Flip them over when you foil so the meat cooks in the juices. If you are adding stuff when you foil you want the meat in the "stuff". If its meat up the meat isn't in the "stuff" you added at foil time
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Unread 03-16-2013, 10:05 PM   #3
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I do keep them meat side down when I wrap, but the recommendation is to flip them over in the smoker an hour or so before wrapping. I am looking for a reason why that should improve the final product.
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Unread 03-16-2013, 10:48 PM   #4
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Hopefully you'll be doing a few practice cooks. I suggest flipping one right next to one un-flipped; taste the results side-by-side.
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Unread 03-17-2013, 12:58 AM   #5
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I suppose it would depend on what kind of cooker you're using. I flip mine, but I use a UDS. With the more direct heat cooking you get with a UDS flipping does two things: One, it creates a little more bark on the meat. Two, it keeps the bone side from getting TOO blackened.
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Unread 03-17-2013, 08:19 AM   #6
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I dont flip mine till I wrap. UDS . Looks like a side by side test run is in order!
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Unread 03-17-2013, 09:07 PM   #7
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I do it because it makes me look cool.
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Unread 03-17-2013, 10:06 PM   #8
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Wait....flippin ribs is COOL lookin?


Dangit! No WONDER......






As said, we flip when we wrap, but don't see the need to do before. Personally, I'd be afraid of messing up the beautiful color with "grate crud", but maybe that's just me.
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Unread 03-18-2013, 08:27 AM   #9
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chicks dig flipped ribs

just sayin'


I dont flip mine, and maybe I should....
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Unread 03-18-2013, 09:05 AM   #10
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I never flip, and I never wrap.

Considering that I've had a few 1st places, as well as other top place finishes, I will not be doing either in the forseeable future.

So, I have no idea what it does.
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Unread 03-18-2013, 09:08 AM   #11
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I think flipping helps get more uniform color, also I have a theory that it more even distributes the juices in the meat??? No scientific research to back this up.

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Unread 03-18-2013, 10:29 AM   #12
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Default Why flip your ribs?

Quote:
Originally Posted by Wampus View Post
Wait....flippin ribs is COOL lookin?


Dangit! No WONDER......






As said, we flip when we wrap, but don't see the need to do before. Personally, I'd be afraid of messing up the beautiful color with "grate crud", but maybe that's just me.
It's just you!


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Unread 03-18-2013, 12:23 PM   #13
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Grate crud?? you mean your not supposed to clean the grates?
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Unread 03-18-2013, 12:30 PM   #14
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Oh, we clean the grates, but there's still sometimes a light residue on them. I don't want grill or grate marks on our purty ribs!
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Unread 03-18-2013, 04:18 PM   #15
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Quote:
Originally Posted by The Virginian View Post
I have had several highly regarded bbq competition cooks say that they flip ribs part way through the cook, from meat side up to meat side down, before wrapping. I never bothered to ask why, and they never bothered to say. I do not flip my ribs over, but am looking for any little thing that might take them up half a notch. SOOOO, can anyone explain why flipping ribs part way through the cook would make them better? Theories?

Thanks,
Brett
Even cooking. Cook your ribs meat up for the entire cook. My bet is there is unevenness in the color on the meat side vs. the bone side. There may be examples of pits that have a perfect balance of heat but most do not.

Flipping the ribs allows you to create a perfect balance of caramelized crust on both sides which in theory should lead to tastier ribs. When to flip in the cooking process depends on the cooker but the idea is to create even color on both sides.
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