I learned more in your 12 minute video than I've learned in 12 years, LOL. Seriously Clarence, love all the tips from trimming to wrapping to saucing, thanks again Papa!
MR. CJ always a pleasure to get your behind the scene look at how you trim your Competition Meat. This is some solid information you are giving. Big Thanks and SOLID LIKE
Outstanding video. For someone starting to cook in competition any advice on where to find the quality of ribs you have. I’m in E. Texas and can’t find anything like that. Thanks again for the great info.
Thanks for watching Parksman! These are Smithfields ribs from my local HEB. You've just got to hit them up regularly and eventually you'll run into them.
I have watched a TON of your videos recently, great work! You said these would be for a comp the coming weekend, after trimming do you freeze them or just refrigerate. Curious what you do on your brisket trims as well after trimming in regards to freezing. I have 4 briskets coming in a few days as well as a couple racks of ribs in the freezer. It would be nice to trim them all at once with only one mess to clean up and vac pack them instead of doing everything individually. Thanks!
Thanks for watching Brett. I will trim and freeze both brisket and ribs, not chicken. To prevent discoloration, I will first freeze my brisket in a tupperware container to lock in the red color and then vacuum seal. Ribs I just vacuum seal and freeze!
My knives are not fancy Thomas, as a matter of fact a few of them were buy a brisket and get a free knife. I just get them sharp and then keep them sharp.
Yes. You did a great job trimming and explaining. What I’m saying is if you look at the ribs on the top at 11:00 you will see you’ve left some of the “rib tips” you don’t see any left over on the bottom rack. Im just wondering if that could possibly hurt the score on your turn in boxes if left on or if it should matter.
@@christiangalvan6775 I think you are calling the white horizontal fat line the rib tip? It wasn't. it's just the anatomy of that particular rack. I turn those in on a regular basis with very consistent scores.
Assuming those are what we call button bones? So these can be cleaned at home b4 you get to the competition site? They look amazing. Stay safe & take care of you all. Thanks for sharing eh :))
I learned more in your 12 minute video than I've learned in 12 years, LOL. Seriously Clarence, love all the tips from trimming to wrapping to saucing, thanks again Papa!
I appreciate that Robert! It truly means a lot!
Love the tips. Thanks
So glad you got something from it Hook, thanks for watching!
I watched your video on your brisket trim and watching you trim these ribs definitely be what I'll be doin now 👍.
That's what I'm talking about Leonard!
I’ve been cooking in the SCA for almost 3 years and am about to start cooking bbq comps. I love the way you explain what you do & why you do it.
That's awesome Gnome! Good luck to you. If there's ever anything I might be able to help you with, don't hesitate to reach out.
Ty sir!
Dropping some serious knowledge!! Thanks CJ!!
Thanks Bill!
MR. CJ always a pleasure to get your behind the scene look at how you trim your Competition Meat. This is some solid information you are giving. Big Thanks and SOLID LIKE
Glad you enjoyed, stay tuned for more!
Solid information. 👍 ThAnkyou sir!
My pleasure Travis, stay tuned!
Legend!! Thankyou for the tips Papa especially when wrapping!!
You da man!
Awesome looking trim on those ribs!!
Thanks Randy
I loved the video and learned so much, to up my bbq game.
Giddyup!
Great info CJ!
Thanks J!
Great video, that tip on rib width is big. the warmer they stay in the process of judging the better, for sure. Thanks!
Go get em dude!
Loved this got to teach the fundamentals
Thanks man.
Loved watching this trim job CJ! Good stuff brother. (BTW, I met you at Austin BBQ with Ryan from Backline Smokers.) 👊👊👊
Dude! What an honor to have you here. You're a legend in these parts! I hung out with Ryan a little this past wknd.
Really great video awesome info. Thanks for taking the time to put this out there!
Glad you enjoyed.
You Da Man....
Thanks
TFS! Nice tutorial!
Thanks man.
Outstanding video. For someone starting to cook in competition any advice on where to find the quality of ribs you have. I’m in E. Texas and can’t find anything like that. Thanks again for the great info.
Thanks for watching Parksman! These are Smithfields ribs from my local HEB. You've just got to hit them up regularly and eventually you'll run into them.
Great video brother!
Much appreciated fellas!
I have watched a TON of your videos recently, great work!
You said these would be for a comp the coming weekend, after trimming do you freeze them or just refrigerate. Curious what you do on your brisket trims as well after trimming in regards to freezing.
I have 4 briskets coming in a few days as well as a couple racks of ribs in the freezer. It would be nice to trim them all at once with only one mess to clean up and vac pack them instead of doing everything individually.
Thanks!
Thanks for watching Brett. I will trim and freeze both brisket and ribs, not chicken. To prevent discoloration, I will first freeze my brisket in a tupperware container to lock in the red color and then vacuum seal. Ribs I just vacuum seal and freeze!
Just ran into your videos and I’m hooked, got a sub out of me, wondering where do you buy such beautiful ribs from? Any brand or store in particular?
Thanks Carlos! Take a look around. I buy Smithfield fresh ribs or IBPS from my local HEB.
Just wondering how long you cook before you wrap your ribs
I wrap at a specific color instead of time but it's around 2hrs 15 mins to 2hrs 30 mins.
I'm watching, bro!
😂😂 WOW! You went way back on me bro! My man!
@@mamaandpapajoe I'm about to get into competition cooking, so I need all the tips.
If you haven't already, be sure to check out our comp playlist!
@mamaandpapajoe will do, Sir!
May I ask what brand knife you use? I grew up on Hickory knives.
My knives are not fancy Thomas, as a matter of fact a few of them were buy a brisket and get a free knife. I just get them sharp and then keep them sharp.
With the rack you trimmed does some of that meat along the side not need to come off if you’re turning in St. Louis style?
Both of those racks are St louis Christian. I just prefer a wider rib in the turn in box. I trim them St louis but 5.5 to 6 inches.
Yes. You did a great job trimming and explaining. What I’m saying is if you look at the ribs on the top at 11:00 you will see you’ve left some of the “rib tips” you don’t see any left over on the bottom rack. Im just wondering if that could possibly hurt the score on your turn in boxes if left on or if it should matter.
@@christiangalvan6775 I think you are calling the white horizontal fat line the rib tip? It wasn't. it's just the anatomy of that particular rack. I turn those in on a regular basis with very consistent scores.
Awesome. Thank you for the knowledge
Assuming those are what we call button bones? So these can be cleaned at home b4 you get to the competition site? They look amazing. Stay safe & take care of you all. Thanks for sharing eh :))
Yessir, trimming can be done at home. NOTHING ELSE. It's much more sanitary too. Thanks for watching.
Umm bumps up front < female eh >. Your welcome.@@mamaandpapajoe
@@cypressblue8877 "BUMPS UP FRONT"! Too funny! My apologies! lollollol
I have had it a few times lol. Your good. Enjoy the night eh.@@mamaandpapajoe
El mero mero
My Dawg!
🍺🍻🍺
Cheers bro!
First like!
Thanks