Competition Ribs | Tutorial | How To | Pit Barrel Cooker | Kosmos Q

[@cliftonpowell9491]

Thank you! Thank you! Thank you! My hats off to you for still putting this video up. Alot of content creators put up perfect cooks, when it is always not so. People can learn so much from seeing failed cooks. Just like we need examples of good cooks, we need to see failed ones as well. Please keep doing what you are doing!!

[@GrillMarkCo]

Thanks man! I appreciate it. Those did NOT turn out how I wanted. I think the problem was I used lump charcoal and not briquettes. It burned hotter than I wanted. It’s all good, we make mistakes and move forward. I’ll be doing another rib video soon to make up for this one.

[@deadgolfer6345]

Great video. I would have probably named it "experiment" instead of tutorial since you had elements you hadn't tried before. But I love that it shows how things don't always go your way. If anyone cares, I normally hang them, but I cut them in half so the low side doesn't get done sooner. Of course that wouldn't be competition. I also use very little wood. My challenge never seems to be getting more smoke, but getting less or 'better' smoke. Not smoky enough has never been an issue.

[@GrillMarkCo]

Thanks! You’re probably right about calling it an experiment. Appreciate you watching!

[@SisyphusQuit]

Extra points for a real cooking experience. I'm sure far and away better than anything I've made. Thank you

[@CoolhandLuketheCarnivore]

Dude, I bet those were a solid 10 on taste!! well done sir!

[@jasonbyrne4409]

Great video, thank you. We all have mediocre outcomes sometimes, it's the way it goes. Your learnings are our learnings. The internet is full of perfection and it's a shame to see that's what most watchers expect now - perfection. The ribs turned out great and for most of us amateur cooks (and competition wannabes) we'd be ecstatic to achieve such a result, it's definitely not a failure. Good on you mate and thanks for taking the time to make this content.

[@GrillMarkCo]

Thanks Jason! You have to show the wins and the losses sometimes.

[@BrunoBoy3913]

For being "terrible", I'm drooling. I'd be glad to take those mistakes off of your hands for you.

[@GrillMarkCo]

Thanks!!

[@Ken79Vampy]

real backyard bbq story 🍻

[@GrillMarkCo]

🍻🍻

[@AnuragMehrotra]

Trimming a cold (almost bordering frozen) ribs/ brisket/ meat makes it easier.

[@GrillMarkCo]

That’s great advice! Doesn’t slip as much. I should’ve incorporated that into the video but again, it’s been so long since I’ve done anything competition related. Lol

[@klnadfgnslngldsgnfgn]

Trimming them ribs with a dull knife 🤣 🤣

[@GrillMarkCo]

😂😂 yeah. Wasn’t the best idea. Good thing is, I got some REALLY sharp knives now, I use them all the time. From The Cooking Guild and they are amazing. You can use the code GRILLMARK for 15% off your entire order and have a great set of knives for yourself.

[@ttttt000]

out of curiosity did you use briquettes or lump? looks delicious!

[@GrillMarkCo]

It’s funny you ask. I ran some fogo lump. I think it burned too hot and I should’ve used briquettes. My wife and I were talking about that after the video because I seem to get better burn from briquettes than lump. That and I left it on about 10 mins too long.

[@charleswilson4042]

I own a PBC NEVER use lump in the PBC it runs too hot my brother. I run LUMP in my Kamado Grill and it's perfect for that grill. The PBC naturally runs hot anyway using briquettes then it comes down a set to that 250-275 range. The lump runs around 315-400 and is hott! But although those didn't turn out right for competition I bet they was good for in home use ❤

[@jimmycot1]

Lump for chicken/turkey.

[@TheUs4youngs]

Use less lump

[@robertzenniful]

Is there a reason you don’t hang them?

[@GrillMarkCo]

Great question. Yes. Because with a competition style rib I wanted to plump them up to make them more attractive for your turn in.

[@FelixG2070]

Good to see the ‘not so good’ results sometimes. Nonetheless it’s a thumbs up from me👍

[@GrillMarkCo]

I appreciate it. It doesn’t always turn out like you want. Gotta show the good with the bad.

[@tomevans5458]

Too much wood for smoking. 1 small chunk is all you need in a drum smoker. 1 hour flat on the grill or hanging. Wrap in your mixture or brown sugar, rub, honey, and blue (Parkay) butter. wrap for 40-45 minutes. Remove from wrap and glaze or sauce. Place on grill bone side down for about 10 minutes. Competition ribs in less than two hours.

[@GrillMarkCo]

You’re right! I messed this cook up pretty good, but everyone has different techniques.

[@skinnyvinny2070]

Lol what happens when ya use lump in a pit barrel

[@GrillMarkCo]

It works the same. Lump can run hotter usually.

[@skinnyvinny2070]

@@GrillMarkCo why the back side was over done. Was lump and was to hot

[@GrillMarkCo]

Yeah, I think I lit too much charcoal in the chimney and it got too hot.

[@skinnyvinny2070]

@@GrillMarkCo lump didn’t help. Made it worse lol

[@raw1023]

Bro…how much rub do these ribs need? 🤣🤣..I can’t imagine the amount of salt in those things …

[@chadmortenson79]

😂

[@GrillMarkCo]

😂😂

[@elijahbrown6043]

In the foil way to long bro 😢

[@GrillMarkCo]

You’re absolutely right! These didn’t come out as I expected, but the steps are there. The ribs weren’t great. It happens but it’s always good to show failures as well as successes.

[@Touche7890]

Is this a parody? Like spinal tap?😮😮

[@GrillMarkCo]

Nah bro.

[@mikemcshea5919]

Those look delicious but it sounds like it was the charcoal mixed with to much wood and to long in the foil. But i prefer backyard over competition because i want my ribs to come off the bone.

[@GrillMarkCo]

Yeah. They didn’t turn out perfect but you gotta share the wins and fails.

[@phlorez]

Change the title to “how NOT to cook competition ribs”

[@GrillMarkCo]

Well, you can watch my new video on how to make them…and win! Because I’ve done that. But the steps are there in this video. The thing is, bbq doesn’t always turn out like it should. Every cook is different. And I’m not ashamed to put my wins and fails on the internet. It’s part of life. Thanks for watching!

[@cartertucker8915]

Dull knife and burnt Lol

[@GrillMarkCo]

Yep not my best showing. But hey bbq is full of mistakes and in this one I made plenty. Regardless, I put it out there for everyone good and bad! Thanks for watching.

[@edwts]

Intro so long that I almost quit the video

[@GrillMarkCo]

Glad you stayed through!

[@edwts]

@@GrillMarkCo yeah. It's all good. Grill on

[@GrillMarkCo]

Yeah what’s funny is this is an older video for me. My newer recipe videos, unless doing a review or something in depth, are 5 mins or less usually.

[@renegonzales3017]

Terrible!

[@GrillMarkCo]

I’m so glad you watched my content!

[@shawnhooks3448]

King Of respect 🫡 from me.. this exactly how it go sometimes

[@GrillMarkCo]

Thanks man! I knew it wasn’t perfect but I don’t want to lie and say it is either. Share the wins and the losses.