View Full Version : Getting closer (rib turn in practice)

08-01-2011, 08:11 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


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

Thanks for advice

08-01-2011, 09:54 AM
Bed is built up kinda high. But the Ribs look mighty tasty. Great job

08-01-2011, 11:02 AM
looks very good.. I'd give it a nine. keith

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

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

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

08-01-2011, 02:09 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.

08-01-2011, 02:39 PM
Nice job. Better look overall, showing meat side is a plus. Steve.

08-01-2011, 02:48 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.

08-01-2011, 02:57 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.

08-02-2011, 09:57 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.

08-02-2011, 10:16 AM
Nice Job!! Definitely an improvement from the previous box :thumb:

08-03-2011, 10:52 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.

08-03-2011, 11:41 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) ?

08-03-2011, 11:51 AM
my sauce is pretty thin when applied and also its hot of the stove

08-03-2011, 11:58 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, 01:29 PM

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

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