2022 Crown Point Rib Competition Road Trip
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- Опубліковано 4 лип 2024
- Another year; another contest. It's time for my annual trip to Crown Point, Indiana for the annual Pentwater Rib Competition. Hoping to regain my title in 2022. This is going to be fun!
I used my traveling kamado, a Broil King Keg 5000 attached to my trailer hitch, again to cook three racks of St. Louis cut spare ribs for the competition assisted by my BBQ Guru CyberQ Cloud temperature controller.
I also had to create my own rub and sauce this year due to my go to winning rub and sauce combination being no longer available for purchase.
#broilking #spareribs
00:00 - Packed Up & Ready to Go
00:34 - Onsite Setup
02:07 - Ribs On!
03:02 - Almost Time to Wrap
04:29 - Time To Wrap
05:38 - Time To Sauce
09:21 - Ribs Finished!
10:11 - Rib Slicing & Selection
12:33 - Turn-in Time
13:19 - Judging Results
See the past years contests here: • Crown Point Rib Cookoff
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Everyone got a full stomach, smiles on faces, and quality time spent. That's a full soul. To me, that's greater than bragging rights.
Excellent way to think of it.
Those ribs looked perfect bud. In reality, no one lost and one person got a trophy. The result was a memorable experience and great meal I am sure. Cheers.
Thanks, Harold. I thought they were perfect too, but judges felt otherwise apparently. Dinged on the flavor category of all things! Otherwise, I would have won since I had high enough marks in the other two categories.
If it were a popular vote, I think I would have won it from watching the crowds around my booth asking for seconds of which I had run out of immediately.
That was awesome, Larry, thanks for sharing! And your ribs looked KILLER...as usual
Thank you. I just love properly prepared spare ribs. Hard to find in restaurants sound here.
This looked like it was a lot of fun. The food looked great. Cheers, Larry! 👍👍✌️
A great excuse to hang out outdoors and party all day.
Well done Larry! Looked wonderful.
Thanks!
Looked like a lot of fun, brother.
They always are except for the high pressure late in the day with time ticking down.
@@BEERNBBQBYLARRY it’s all about the trip. The ribs looked great!
What a fantastic community you have there. Why don't we do this in the UK? Hey, maybe I'll arrange something for next year at my school Larry. We'll try and capture your passion for BBQ !!
Start an annual tradition; set it up!
Another year! Time flies.
I think time accelerates as you age. That’s been my experience.
Ribs look good looks like fun ,did you use a drone to film?
Boy you sound SOOOOO enthusiastic..😂
In the beginning? Was soooooo early.
Love the look of these ribs! Is the glaze just the sauce recipe you already replied with PLUS the renderings from the foil? Or is there more to it? I've been a homebrewer for about 5 years and smoker-for-fun for about 10. Love all your videos! Very informative and fun!
That’s right. Meat drippings are key IMO.
Do you share your sauce recipe?
Glad to see you didn't go with the Doc Brown look this year. ;) Like the new facial hair style.
Ha! I generally improvised my rub and sauce this year but is something along the lines of:
Yield: 3 cups (enough for two baby back racks
1/2 batch for one rack of baby backs
1.5 batch for 3 slabs
INGREDIENTS
2 cups ketchup
½ cup light or dark brown sugar
1 teaspoon finely grated lemon zest
6 tablespoons freshly squeezed lemon juice, or more to taste
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 ½ teaspoons smoky seasoning, such as Liquid Smoke (optional)
2 teaspoons dry mustard, such as Colman's
½ teaspoon freshly ground black pepper
RECIPE STEPS
1:
Combine the ingredients (including the Liquid Smoke, if desired) in a medium nonreactive saucepan over medium heat. Cook for 8 to 10 minutes, until a thick sauce forms. Taste, and add lemon juice as necessary. Transfer the sauce to a bowl or clean jar and let it cool to room temperature. Cover and refrigerate until ready to use.
@@BEERNBBQBYLARRY Thanks! I really love Plowboys Yardbird rub on ribs as well as chicken, but I'm definitely going to give your sauce a try.
The rub I used, following loosely of course, is:
(Enough for one rack of baby back ribs.)
5 tablespoons brown sugar
4 tablespoons sweet paprika
3 tablespoons coarse salt (kosher or sea)
2 tablespoons lemon pepper
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon celery seed
What did you put on them besides honey and butter? Salt or garlic?
I have a homemade dry rub that goes on the ribs before they go on the cooker.
The stuff in the foil is just for the wrap phase; typically butter, honey, turbinado or brown sugar, and apple juice, cider, or vinegar.
Bro. We watch your videos. It’s just that we keep eating our damn phones while we watch and these days phones go for $400-600 bucks at least. Gets expensive.
Ha. Phones don’t taste as good either.
Ribs look good looks like fun ,did you use a drone to film?
Maybe…(Don’t tell the Feds!)
@@BEERNBBQBYLARRY Lets go Brandon!
@@mikekoehler9551 LOL!!