Sunday, January 1, 2012

new year's day cookoff: ribs

The results are in from the 2012 New Year's Day Ribs Cookoff! The aroma in the air was smoky-sweet and tantalizing to the tastebuds.
But I'll get to that...  Last year, we had our inaugural New Year's Day Cookoff with pizza.
The teams:
  • Scott & me
  • My brother and his wife, Patience
  • Mom & Dad
The judges:
  • My 3 nieces and nephew
The crusts:
  • 4 traditional, 1 homemade gluten free
The winner of the 2011 contest:
  • Scott & Me (with Scott's pizza)
This year, the decision was made to do a cookoff involving ribs.  Since Scott isn't fond of pork, we opted for beef, while the other contenders chose pork.  Same teams, same judges.  This time, all gluten and onion free :)

Our ribs were based on an Alton Brown recipe.  Our ingredients:
  • 8 tablespoons dark brown sugar 
  • 3 tablespoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 racks of ribs
Mix the dry ingredients
Cut the ribs into half racks

Slather one side with rub to coat 
Flip onto plastic wrap and coat the second side
Wrap individually in plastic wrap
Wrap in foil packets and place on a baking sheet
Bake in the oven for 3 hours at 275 degrees.  See eHow and/or Snopes for more info on baking ribs in plastic wrap & aluminum foil.
Allow to cool and place in the refrigerator until almost ready to serve. 
Grill at 200 degrees for about 10 minutes on each side.
Cut into serving size pieces.

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Josh's recipe called for:
  • Salt
  • Pepper
  • Basil
  • Apple juice
  • 2 racks of ribs
Sprinkle the dry ingredients on the ribs and lightly rub.
Baste every 30 minutes with apple juice.
Smoke for 3 hours with hickory at 200 degrees.  To smoke something, wet the wood 30 minutes before starting to cook so it won't flame.  Put it over the heat to char.  This will toast the wood.  Some wood types should be avoided.  Mesquite, oak, maple, apple, and hickory are great.
Back in the over for 5 hours at 225 degrees.
Cut into serving size pieces.

Josh also made two North Carolina style vinegar-based sauces - hot and medium - but I do not have the recipes.

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For my mom's recipe, check out her post: Delectable Num-Nums, New Year's Ribfest 2012.

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Enjoying our meals:
And the judges voted.
Results of the Second Annual New Year's Day Cookoff: 
  • Scott & I won a quick response thermometer for Best Taste.
  • Josh & Patience won a whisk for Best Sauce.   
  • Mom & Dad won skewers for Best Texture and hot pot holders for Best Overall.

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