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jcpetro97
04-02-2012, 02:09 PM
Looking for some input on our box. We are doing our first comp ( ribs only ) in May, and we had a practice session on Saturday. This was the first time we put a box together, so we would love to know what you all think we did, both things we did good, as well as things to consider for the next time. We are doing another cook in two weeks.

Thanks Everyone!!

62574

62575 (http://www.bbq-brethren.com/forum/attachment.php?attachmentid=62574&stc=1&d=1333393719)
http://https://picasaweb.google.com/lh/photo/Pq6FS7PFlpUEwFsFjFYYF89kfm65a8MjCr7hUpcSak0?feat=d irectlink

bbq.tom
04-02-2012, 02:24 PM
As a CBJ I'd give this box an 8 on appearance.
I like the way the ribs sit on top of the garnish instead of down into it. I like the overall symetry of the box. What I think could be improved on: the cuts are not all even, the sauce could be spread a bit more evenly, there are some blotches on some of the ribs, and dark specks that detract from the appearance. The ribs are not all the same size (not a big deal to me, but IS a BIG deal to some CBJs).
Pretty good box (especially for a first time)! A few tweaks and it would be excellent!

jcpetro97
04-02-2012, 02:33 PM
Thanks Tom!! I appreciate the tips... I need to figure out what to do about the dark splotches. They were on the meat, so it isn't from the sauce. This is the second time we have had those splotches, and with different cookers too...

tnjimbob
04-02-2012, 02:48 PM
I've been seeing some dark splotches on a couple of recent practice rib cooks too. Any idea where they come from?

Spydermike72
04-02-2012, 02:53 PM
What kind of cooker are you using ??

INmitch
04-02-2012, 02:54 PM
I think those look real good for a first time. I would have slid the botum ones foward just a hair and the top back a little to frame them (so greens suround them). My opinion if the bones are curving off put them in the box like that. So they are even across the top and bottom. I wouldn't worry about the blotches cameras see better than the naked eye. I see a lot of things in pics after turnins (blotches, streaks) that we couldn't see with the naked eye. I give a strong 8.

jcpetro97
04-02-2012, 03:18 PM
what kind of cooker are you using ??


wsm - 22.5" Also, the temps stayed pretty steady throughout the cook. It was the first time we used the cooker too, so there wasn't any residue on the lid or anything like that.

Ryan Chester
04-02-2012, 03:27 PM
ribs look great. 8 or 9 from me.

big brother smoke
04-02-2012, 03:47 PM
Easy 8 maybe a 9 in person.

mobow
04-02-2012, 03:59 PM
Solid 8. I would suggest to either trim the ribs that are up on the others so they are straight across the top or slide the one on the left up and and the next one up a little and the last one down a little so they angle down in a straight line. Just a thought to try and see how it looks. keith

Skidder
04-02-2012, 04:03 PM
Could the dark spots have come from condensation drips from the lid?

SmokinOkie
04-02-2012, 04:42 PM
As a CBJ I'd give this box an 8 on appearance.
.... there are some blotches on some of the ribs, and dark specks that detract from the appearance...

See as a CBJ I'm just the opposite. If there weren't specs, and just perfect sauce it looks like the sauced wasn't cooked or or integrated into the final product. In reality I judge as present (specs or not).

As for the ribs, having done a lot of my rib boxes I can tell what happened. The ribs don't run straight up and down. In fact, if you put the ribs down the way there were on the rack, you probably would have a straight light across the top, but the ribs wouldn't run vertical, they would be more angled (say top left toward lower right).

Good first box, I'd give it an 8.

TooSaucedToPork
04-02-2012, 04:52 PM
Remember to close the lid and let your entry sit for 15 minutes after plating before taking a photo or taste testing. That is the length of time from your tent, to the turn in, to the judging table, til be opened by the judges. That way you can see if your sauce runs or the condensation ruins your box...

Enjoy and good luck ya'll!!!

Neil

Slamdunkpro
04-02-2012, 04:55 PM
Nice box - a solid 8 here with time to analyze every minutia; probably a 9 at the table. I would have changed out the 2nd and 4th rib from the left on the bottom row. The 2nd rib is considerably narrower than the others and the 4th one isn't cut square - the side meat is a little distracting.

I've been seeing some dark splotches on a couple of recent practice rib cooks too. Any idea where they come from?
It's the bone marrow dripping out of the upper rack when they are cooked on a vertical or rotisserie. It stains the meat and it won't come out.

Pig Headed
04-02-2012, 05:10 PM
JMHO, but it looks like you had room for another row. I like to present a full box if they fit. Very nice for a first box, wish my first one looked that good.I'd give it an 8.

Red Valley BBQ
04-02-2012, 05:50 PM
I'd give it a solid 8. Just keep in mind that for the rib cook off, the organizers are selling judging spots to make sure they have enough judges (and to raise money for charity). Alot of the rib cook off judges will not be CBJs, but I believe the reps give them a crash course in what to look for, etc.

Stop by and say hi if you get the chance. Always like to share a cold one with a fellow brethren.

garyk1398
04-02-2012, 07:19 PM
9 in my book.

Contracted Cookers
04-02-2012, 09:02 PM
very nice job . 8

4 smokin butts
04-02-2012, 09:25 PM
,nice looking racks, as i always say its up to the fking judges,,,u win there great,u lose u pick them apart......

Alexa RnQ
04-02-2012, 09:29 PM
I also like that they're nicely on top of the garnish. However, did you try closing the lid?

Sawdustguy
04-02-2012, 10:13 PM
Looking for some input on our box. We are doing our first comp ( ribs only ) in May, and we had a practice session on Saturday. This was the first time we put a box together, so we would love to know what you all think we did, both things we did good, as well as things to consider for the next time. We are doing another cook in two weeks.

Thanks Everyone!!



Looking at it here I would give it an 8 but at a contest where a judge only has a few seconds to look at it I would probably give you a 9. Keeping it real, when looking at it here on the forum we can look at it for a look period of time and pick it apart. At a contest a judge only has 3 to 5 seconds and will not catch all the little nuances.

jcpetro97
04-03-2012, 10:20 AM
I also like that they're nicely on top of the garnish. However, did you try closing the lid?

Yes, we did close the lid. Some sauce came off on the lid, but from what I understand, thats normal. ( maybe not?) The pics I posted were from just before we closed the lid. The pics from after we closed the lid came out blurry so I didn't bother to post. I was a bit too quick on the shutter :-D

TooSaucedToPork
04-03-2012, 10:31 AM
Yes, we did close the lid. Some sauce came off on the lid, but from what I understand, thats normal. ( maybe not?) The pics I posted were from just before we closed the lid. The pics from after we closed the lid came out blurry so I didn't bother to post. I was a bit too quick on the shutter :-D

You gotta make sure your lid doesn't touch your ribs. If the sauce sticks to the roof then it ruins your pretty ribs and your score goes down...plus sauce on the lid is not pretty and the condensation (if any) could be able to drip down from the sauce bumps on the lid making little watermarks on your turn in

mobow
04-03-2012, 10:52 AM
What toosauced said. keith

jcpetro97
04-04-2012, 06:56 AM
ok.. so... this brings up a good (newbie) question then... Should I stack the ribs, or stagger them. If I stack them, like in the picture I posted, they will touch the lid, unless I push them down further into the parsley. Just wondering what you all think...

rcorun
04-04-2012, 02:07 PM
great box 8 or 9

Red Valley BBQ
04-05-2012, 07:56 PM
ok.. so... this brings up a good (newbie) question then... Should I stack the ribs, or stagger them. If I stack them, like in the picture I posted, they will touch the lid, unless I push them down further into the parsley. Just wondering what you all think...

It looks as though you may have had enough room in the box to put 6 ribs side by side.

If you use less garnish in the area under the ribs then they will sit lower in the box and you can stack them.

This is usually a judgment call for us when it's time to box the ribs. We look at the size of the rib, how much curvature is in the bone, etc when deciding how to present them.