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View Full Version : Is "4 on 4" bad for ribs?


jbrink01
07-08-2012, 07:58 PM
I've done it quite a bit, but may never do it again. Buddy of mine got a comment card that read "4 on top of 4 hides too much of the meat" this past weekend. Never would have thought that.

bigabyte
07-08-2012, 08:04 PM
Ridiculous.

Bourbon Barrel BBQ
07-08-2012, 08:05 PM
Sounds like a bad judge to me.

Tack
07-08-2012, 08:06 PM
I did 4 on 4 3 contests ago took 4th in ribs and got a positivecomment card from a judge that gave me all 9's.

Contracted Cookers
07-08-2012, 08:11 PM
plain stupid

jbrink01
07-08-2012, 08:12 PM
He must have been the same one that gave me a 6 on chicken after 5 other 9's......

Bentley
07-08-2012, 08:29 PM
I guess if you were a judge and you wanted to see all the meat on all the bones, but anyone that turns in Spare Ribs is going to have a diffuclt time getting six across. Maybe he was a closet BB fan and was unhappy he got none.

At least they let the team know why, I would at least appreciate that as a cook.

Contracted Cookers
07-08-2012, 08:34 PM
I guess if you were a judge and you wanted to see all the meat on all the bones, but anyone that turns in Spare Ribs is going to have a diffuclt time getting six across. Maybe he was a closet BB fan and was unhappy he got none.

At least they let the team know why, I would at least appreciate that as a cook.
why . judge what is the box. if he would have 6 someone would have said need to fill the box

jbrink01
07-08-2012, 08:37 PM
What ^^^ said.

nthole
07-08-2012, 08:54 PM
Becuase if you filled the box to the brim he'd have a chance to inspect every single piece to judge for appearance?

dipchit.

CivilWarBBQ
07-08-2012, 08:59 PM
I agree that you had a poorly trained judge.

Sounds like he/she was thinking back to the days before they changed the rule to remove "must contain six visibly identifyable samples" from the presentation scoring. If four over four has been working for you, don't change on the basis of one flyer out of an otherwise tight group.

mobow
07-08-2012, 09:14 PM
i think 4 on 4 makes a nice looking box. keith

Outnumbered
07-08-2012, 09:16 PM
I would never let one judge change what I do. If it's a consistent thing you see on scores, that's one thing, but this seems to be one judge.

Bentley
07-08-2012, 09:39 PM
why . judge what is the box.


I assumed the judge did..I guess I misssed something.

jbrink01
07-08-2012, 09:45 PM
Right, I get the fact that they didn't like it. It wasn't my box, I did something different this week so I really don't have much to "get over". IMHO, that judge is still mis-guided. They should have judged the appearance of the meat that they could see, not tell the cook how they want to see it presented. It isnt part of their responsibility to critique layout unless it's sloppy or disheveled. Should I lay all of my brisket slices out so they can see each one? No.

Plowboy
07-08-2012, 10:29 PM
I do 7 on 0.

Baby backs rule!

Fat Freddy
07-08-2012, 10:51 PM
That comment card makes my griping for more comment cards kinda dumb.

Smokin Hoggz
07-09-2012, 05:40 AM
I wouldn't put much stock into what one judge thinks about the 4 x 4 presentation, that layout works well!!! I definitely would have gone to the reps with the card and said WTF!!!

Kit R
07-09-2012, 06:18 AM
Ridiculous comment. Using that principle you'd have to lay out six brisket slices flat edge to edge on top of your garnish just so you didn't "hide the meat". I use 4x4 all the time, unless I can get in more or if I don't have eight good bones in which case I go 3x3.

Meat Man
07-09-2012, 07:41 AM
4 x 4 makes for a nice full box, IMO.

New Pal Frank
07-09-2012, 10:24 AM
I had some small back ribs a couple weeks ago and did 4 on 4 and my wife said we needed more meat in the box,( she is also a CBJ ), so I added two more for 5 on 5. 1st place ribs.

chzhed
07-09-2012, 11:35 AM
Even 3x3 would hide the same amount of meat relative to the amount of pieces, wouldn't it?? :crazy:

Magnum6
07-09-2012, 11:56 AM
Newbie question - what does "4 on 4" mean?

New Pal Frank
07-09-2012, 12:01 PM
Newbie question - what does "4 on 4" mean?


4 bones on the bottom with 4 bones resting on top. This is 5 on 5.

The_Kapn
07-09-2012, 01:09 PM
Was this a sanctioned event with or without 100% CBJ's??

Just gotta wonder how such a comment card would ever get by a TC or Rep.

TIM

MilitantSquatter
07-09-2012, 07:40 PM
I don't get why everyone is so critical of the judges comment.

at the very least, it's a fair critique from an appearance score perspective.

I mean... there's got to be some cooks here who would admit to sticking the less desireable looking ribs on the bottom... right ?

:rolleyes:

JD McGee
07-09-2012, 09:57 PM
LMAO...next he/she may want to see all your brisket slices laid flat...:tsk:

Divemaster
07-10-2012, 12:14 PM
I mean... there's got to be some cooks here who would admit to sticking the less desireable looking ribs on the bottom... right ?


That's the reason I do 4 slabs, so I don't have any "less desireable" ribs.

BTW, never did a 4x4, normally do a 4 over 5.


Sent from my DROID2 using Tapatalk 2

Shotgun
07-10-2012, 01:32 PM
you would think that this could be avoided if the Reps would review the comments and correct any judges that might be a little lacked in training.

The_Kapn
07-10-2012, 02:02 PM
I don't get why everyone is so critical of the judges comment.

at the very least, it's a fair critique from an appearance score perspective.

I mean... there's got to be some cooks here who would admit to sticking the less desireable looking ribs on the bottom... right ?

:rolleyes:

True Vinnie and Bentley.

But, I thought comment cards were to offer reasons for a score.
And, that is no where close to a reason to add or subtract points.
Pure speculation which has nothing to do with judging.
Kinda like---"no burnt ends" or "no money muscle" means the cook does not know how to do them, so they get a lower score.

And, if that "so-called judge" really assigned scores based on that arrangement, they would have to have given comment cards for the vast majority of rib boxes submitted.
I think 90% of the rib entries I have judged have had a similar arrangement.

My prior question still stands unanswered----"why did the TC and/or Rep allow this card to go forward and what did they do with the judge" ?

I quit competing for many reasons, and this chit is just one of them. :evil:

TIM

Jorge
07-10-2012, 02:21 PM
What do you care? All of your local contests are allegedly rigged anyway:razz::evil:

At the end of the day, it's a fair comment...but I disagree with it.

The_Kapn
07-10-2012, 02:34 PM
Jorge,

Your PM box is smack up full.

TIM

Shady
07-10-2012, 08:13 PM
I always shingle ribs in odd numbers 3 over four, four over 5, and have never gotten a comment card on appearance on ribs or any other meat.

Bourbon Barrel BBQ
07-10-2012, 08:55 PM
I don't get why everyone is so critical of the judges comment.

at the very least, it's a fair critique from an appearance score perspective.

I mean... there's got to be some cooks here who would admit to sticking the less desireable looking ribs on the bottom... right ?

:rolleyes:

Yep did it last contest and it was a dumb move. The bottom 4 were better in taste and tenderness but looked worse. Without thinking we put the better looking but worse tasting/tenderness on top. 4 out of 6 more than likely got less than perfect ribs. Judge 5 and 6 got the good ones on the bottom. Guess what Judge 5 and 6 gave us perfect scores. Now, Judge 5 and 6 could have been the first two to grab and it may be coincidence but I doubt it.