In the American tradition, there are four prominent BBQ regions: Kansas City, Carolina, Memphis, and Texas. These four barbeque styles represent the most recognized regional renditions of smoked meat.
What types of barbeque are there?
- Kansas City Style. Out here in the wild west, Kansas City style is the barbecue with which we’re most familiar, and is the dominant style of most of the sauces on the local grocery store shelves.
- Memphis style.
- Texas style.
- Carolina style.
What is SC style BBQ?
The meat must be barbecued, meaning cooked at a low temperature for a long time with heat and smoke flavoring the meat from a fire of hardwood and/or hardwood coals. The meat must be pork (whole hog, shoulder, or occasionally ham). The meat is always served with a thin vinegar-based sauce.
What type of BBQ is spicy?
If variety is the spice of life, South Carolina is the spiciest when it comes to U.S. barbecue. The state is one of several that claim to be the “birthplace of barbecue,” and it has a whole host of different sauce options if you’re looking to change it up.
What makes South Carolina BBQ different?
A lot of people have made a big deal about how South Carolina has four different barbecue sauces, but in practice there are really just two main ones: the tangy and sweet yellow mustard-based sauce of the Midlands and the fiery, fundamental vinegar/pepper sauce of the Pee Dee.
How many types of barbecue sauce are there?
So let’s look at the four main types of barbecue sauces, which meats they typically accompany and how to prepare and use them.
What’s the difference between Honey BBQ and Golden BBQ?
Golden BBQ – My mouth is confused.
There’s a definitely “golden” sweetness, but it’s hard to pinpoint. It’s like a less-good honey barbecue with less pure sweetness and a little more of that BBQ tang.
What meats are cooked at BBQ competition?
The world of competition barbecue is a world where pitmasters and backyard grillers come together for a couple of days to cook six succulent servings of chicken, ribs, pork and brisket for a panel of certified judges in an effort to make the best bbq.
Do you want ribs to fall off the bone?
Ribs shouldn’t be fall-off-the-bone tender, he said. If the meat falls off the bone, it’s overcooked. It should have a little chew to it. On the other hand, if the meat doesn’t pull away from the bone, it’s undercooked.
How do you judge BBQ ribs?
Judging Ribs in a BBQ Competition
When should you wrap your ribs?
Wrapping should be done about half way through the cooking process or when internal meat temp is 150-160 degrees. Use two layers of heavy duty foil to wrap the meat. We recommend the following process for wrapping ribs, pork shoulder and brisket.
Should you wrap ribs when smoking?
6. Wrap time! You don’t want to overload your ribs with smoke so you dont have to have smoke on them the whole 5-6 hours you are smoking. After letting them smoke for a 3 solid hours you want to take them off the smoker and wrap them in foil.
Should you let ribs rest?
Like any meat you cook, it is important to let the rack of ribs rest before you carve and serve it. This evens out the heat and lets the natural juices sink back into the meat. For a rack of ribs, you should let the meat rest for about 10 minutes after you take it out of the smoker.
How do you compete in BBQ?
- Attend a Contest. Find a BBQ contest in your area by checking out KBCS, then do a little research about the competition to find out what day competitors turn their meats in.
- Become a Judge. Many competition cooks start their career as a BBQ judge.
- Bite the Bullet.
What temp do you pull ribs?
Ideally, the internal temperature of the ribs should be between 190 and 200 degrees when you’re finished. If you don’t already have a meat thermometer, go ahead and invest in one. You can find one for under $20. Perfectly cooked ribs will pull apart easily, but be careful, overcooked ribs will become mushy.
What do you wrap ribs in when smoking?
Place ribs bone-side down in smoker at 225 F /110 C and cook for three hours. Remove ribs from the smoker and wrap tightly in aluminum foil to form an airtight seal. Return to the smoker bone-side up and smoke for two hours. Unwrap the ribs and return to the smoker bone-side down for one more hour.
Should you wrap ribs in butcher paper?
As you may have guessed, the process may take longer than it would if you’d used foil, but the results will be superior. If you crave a nice crispy bark on your ribs, butcher paper is the way to go. Because the paper allows more moisture to pass through, the bark won’t soften as much as it will inside a foil wrapper.
What temperature do you wrap brisket?
When it reaches 160-170 degrees and has a deep reddish brown or nearly black crust on the exterior, it’s time to wrap the brisket.
What can I expect at a BBQ competition?
- Arrive at the venue and get to your assigned cook site.
- Unload, set-up your cook site and meet/greet the other teams.
- Eat lunch and socialize with the other teams.
- Cook site and meat inspection.
- Cook’s meeting — this is the time to ask any and all questions.
- Receive your turn-in boxes.
What temp is St Louis ribs done?
First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly.
How do you cook a Boston butt competition?
Cook. Place the pork shoulder in the smoker, or on the cool side of the grill, close the lid, and cook for 1 hour, then spray with apple juice to moisten. Cook for 3 hours more with the lid closed, spraying the shoulder every 30 minutes.
What do you put in foil when wrapping ribs?
The idea is to cook the meat most of the way, then seal the meat tightly in foil with just a little water, juice, wine, or beer. Apple juice is popular. Some people add margarine and sugars like honey or agave. The liquid mixes with the juices that drip from the meat and gently braises the meat.
How do you cut ribs for competition?
HOW TO TRIM SPARE RIBS | ST LOUIS CUT & COMPETITION CUT
What types of BBQS are there?
- Open Grill. The simplest of all grills: a metal or stone box with the burning charcoal, wood, or propane at the bottom and the food positioned directly over the fire.
- Covered Grill.
- Vessel Grill.
- Rotisserie Grill.
- Open Pit and Campfire-Style “Grills”
- Learn more:
What is Texas BBQ known for?
Texas barbecue, also called Texas BBQ, seasoned smoked meats—specifically beef brisket, pork ribs, and sausage—associated with Texas. Texas barbecue has a number of influences, including the meat-smoking techniques of 19th-century immigrants from Germany and Czechoslovakia who settled in the central part of the state.
Why KC BBQ is better than Texas?
Kansas City barbecue’s signature touch is the crisp, charred ends of pork or smoked brisket. Meanwhile, the sweet and spicy tomato-based sauce that tops everything off is another hallmark of this regional culinary style. Texas barbecue, on the other hand, is often considered a different beast altogether.
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