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Untraceable
08-01-2011, 07:11 AM
I did a try last week that many of you saw the box. Well, I listened to suggestions and set out to improve this week. Used my 14"slicer this time and didnt sauce the bottom. razor cuts and only 2 little pieces of parsley stuck to the 7 ribs.

This is for an unsanctioned ribfest requiring 7 rib turn in

http://img851.imageshack.us/img851/9650/dsc00653y.jpg
http://img339.imageshack.us/img339/6572/dsc00655m.jpg

Last weeks practice
http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc6/267329_152924154782558_139456032796037_316743_2834 133_n.jpg

Thanks for advice

WineMaster
08-01-2011, 08:54 AM
Bed is built up kinda high. But the Ribs look mighty tasty. Great job

mobow
08-01-2011, 10:02 AM
looks very good.. I'd give it a nine. keith

Matt_A
08-01-2011, 12:55 PM
Good improvement!! :clap2:

Bigmista
08-01-2011, 12:57 PM
Remarkable! Nice job!

chambersuac
08-01-2011, 12:59 PM
Looks good from here.

bbqbull
08-01-2011, 01:09 PM
Just make sure when you close the lid that the ribs do not touch the top of the box.
Other than that it looks awesome to me.

ssbbqguy
08-01-2011, 01:39 PM
Nice job. Better look overall, showing meat side is a plus. Steve.

boogiesnap
08-01-2011, 01:48 PM
100% improvement. but, here's a tip.

keep mind what side of the meat your tongue touches first when choosing to spice/salt/sauce/etc.

Untraceable
08-01-2011, 01:57 PM
after letting it sit for 30min, I opened the box up and saw that there were a couple sauce dots on the lid. the ribs still looked good but Ill keep an eye out for that the next time. I had probably just a little too much parsley packed in there.

BoneDaddy's
08-02-2011, 08:57 AM
As a KCBS judge I would not ever score someone down for a few sauce dots on the lid. Things move around and boxes are stacked from your turn-in to when it gets to the table captain to when it gets to the table.

smokeyw
08-02-2011, 09:16 AM
Nice Job!! Definitely an improvement from the previous box :thumb:

Hub
08-03-2011, 09:52 AM
Sauce on the lid is not a downgrade factor. Boxes get stacked and bumped. I don't know where that urban legend came from. I've never known a judge who cared about a little sauce blot on a lid and if I did I would have corrected him.

Oliverbbq
08-03-2011, 10:41 AM
This is a very newb question I'm sure. How do you get ribs that look like glass like that (without any brush strokes) ?

Untraceable
08-03-2011, 10:51 AM
my sauce is pretty thin when applied and also its hot of the stove

SteerCrazy
08-03-2011, 10:58 AM
This is a very newb question I'm sure. How do you get ribs that look like glass like that (without any brush strokes) ?

a final spritz of apple juice does the trick

Lake Dogs
08-03-2011, 12:29 PM
excellent

fweck
08-03-2011, 02:06 PM
Looks very good!!
Where's the event?

Untraceable
08-03-2011, 02:37 PM
McLeod county fair