Competition Ribs · $97 · One-time · Unlimited access
I thought my ribs were perfect. Then I got a 7.
You already know how they felt when you pulled them. They felt done. Then the sheet comes back and tenderness is a 7 and you have no idea why.
You pull them when they feel perfect. Saturday night, your name didn't make the top 10.
On the drive home, you keep thinking about those tenderness scores. Was it too tender? Too tight? With no comment card, you have no way of knowing.
Ribs were my worst category. I couldn't get a call to save my life. I thought they were cooked great. Tender. Flavorful. The judges didn't agree.
Here's the thing, they tighten as they rest. If you pull them when they feel perfect, they're not. Judges don't score how they felt on your table. They score the bite from the 9-inch box that is delivered 10-15 minutes later. If you're still pulling them at perfect, that's why you're not walking.
That's the 7 I got tired of.
Say goodbye to 7s in tenderness with these techniques.
Stop getting a 7 in tenderness, $97
What's in the course
Five modules with videos.
- Ribs fundamentals: selecting ribs
- Trimming: removing silver skin, squaring up
- Injecting and seasoning
- Cooking ribs: smoker setup, smoking, wrapping, resting
- Finishing and turn-in: saucing, slicing, glazing, boxing
One-time payment. Immediate access. Unlimited access.
Get the Ribs course, $97
Who I am
I'm Christie Vanover, head cook for Team Girls Can Grill. Four grand championships, 80-plus top 10 calls, and 5th in brisket at The Jack.
That 5th means I know exactly what the box has to do. How do I know, because I've also judged the Jack 6 times.
And when I'm not judging, I cook meat in a parking lot just like you.
This course is for you if you already compete in KCBS or you train like you do. You want a rib that bites through and fills the box. You do not want another 7 in tenderness.
FAQ
How do I get in after I buy?
How long do I have access?
I'm newer to competing. Is this too far ahead?
Is this all four meats?
What if it isn't for me?
One meat. One job. Ribs.
Say goodbye to 7s in tenderness with these techniques.
Get the Ribs course, $97