Question: what looks like brisket, tastes like brisket, but is far easier to cook than brisket? Beef short ribs, that’s what. I actually prefer to cook beef ribs at competitions to brisket as beef ribs are more forgiving and more ‘set and forget’ than brisket, allowing me to focus on the more fussy hand-ins. Like chicken. Of course, I can only do this in ‘open’ beef categories and not categories specifically for brisket. Handing in beef ribs in a specific brisket category will get you disqualified quick smart! Beef ribs are also great for small families who want that big beefy flavour but don’t want to cook a whole brisket, and also those who are on a tight budget and can’t afford a whole brisket. Now there are several ways to present these ribs, but in this article, we’re going to look at Beef Rib Burnt Ends. Continue reading Beef Rib Burnt Ends – Bye Bye Brisket!
Just as you can make BBQ as simple or as complex as you like, Competition BBQ can be as cheap or as expensive as you want to make it too. It is true that you don’t need to spend a lot to have a good time: I competed on rescued Weber kettles for years before I finally got my first stick-burner – a Radar Hill Smokers Vertical Offset. However, if you want to get serious about your BBQ, you need to invest in some good gear, and compete often. These costs add up quickly. To help you out, here’s How to get Sponsorship!