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Bigmista
02-09-2013, 08:31 PM
I cooked a practice rack today while I was at the market today. I used an experimental new rub and cooked these straight with no wrapping, brown sugar, etc. I would appreciate your honest opinions on the appearance of the meat, both with and without sauce.

https://lh4.googleusercontent.com/-PIbi2iSwKNo/URbV3RV_h6I/AAAAAAAAGcQ/tCo9isIpzRs/s946/20130209_103428.jpg

https://lh3.googleusercontent.com/-noGnkf0zQH8/URbV8pjvD9I/AAAAAAAAGco/x0NEv0Zpgd4/s946/20130209_103831.jpg

https://lh5.googleusercontent.com/-EHZzDnh7gXY/URbV5UW0xPI/AAAAAAAAGcc/e3YDgA8mOqA/s946/20130209_103732.jpg

https://lh3.googleusercontent.com/-Gj-KfKC5XJY/URbV92TyDFI/AAAAAAAAGc0/3RTvvVnCpmc/s946/20130209_103915.jpg

Thanks!

stevenw106
02-09-2013, 09:41 PM
they look good to me but that sauce looks reeel good

Tack
02-09-2013, 09:47 PM
I really like the look of those ribs without sauce. I have a comp coming up that is NO SAUCE ALLOWED Hope mine turn out as good

Shady
02-09-2013, 09:50 PM
The ones w/o sauce look dark to me and the color is uneven.
The sauced ones look awesome. Bite mark looks clean.

SCSmoke
02-09-2013, 09:52 PM
Always hard to tell through pics but they look a touch dark in spots. The sauce helps hide it. IMHO

kenthanson
02-09-2013, 10:53 PM
In the un-sauced picture on the bottom third of the ribs where the dips between the bones is more pronounced it appears that it has pooled some moisture or rub or a combination of both and left dark spots. Not sure that you could do anything about it other than maybe brush them every once in awhile but then they aint cooking. The un-sauced picture, to me, is much more appealing than the sauced picture, but i'm not really a sauce guy. Their appears to be a big black chuck under the sauce, not sure if that is a piece of rib that got brushed or moved over or if its a clump in the sauce but it takes away from the appearance. Bite marks look clean and beautiful.

Rookie'48
02-09-2013, 11:17 PM
Dag-nabit Neil :decision:, how am I supposed to do this? As a judge I'd give a 9 to either one of these if I was lucky enough to get them at my table. On a personal note - I prefer the dry rub to the sauced, but then again, I just might finish with a cherry / habanero glaze or a mango / habanero one.

swamprb
02-10-2013, 12:22 AM
I like how the slab looks before being sauced, it seems pretty moist, the cut ribs don't seem to have much color, the bones look dry but the meat appears to be cooked to perfection, the sheen on the sauced bones does a good job reflecting the light.

Crash
02-10-2013, 03:37 AM
Like it.....Looks better without sauce. But for comp, get that sauce glazed and shiny. Just one opinion.

Hawg Father of Seoul
02-10-2013, 07:08 AM
Your sauce could be set a little harder.

The dark spots may cost you in appearance, but taste counts for more points. I wouldn't throw the baby out with the bath water.

Big Poppa
02-10-2013, 08:15 AM
looks like tony romas.........


Nice rack Neil

JS-TX
02-10-2013, 08:39 AM
They both look good to me!

Red Valley BBQ
02-10-2013, 08:51 AM
Some fine looking ribs there!!

ITBFQ
02-10-2013, 12:36 PM
I think they both look excellent - if I were judging them, I'd give them a 9 for appearance.

"Bone to Bark" BBQ
02-10-2013, 12:42 PM
I'd love to eat both, but initially I preferred the dry rib!

bbq.tom
02-11-2013, 07:37 AM
Unsauced looks pretty good, but I'm not crazy about the dark spots. Sauced look a wee bit over-sauced (makes me think that I won't be able to taste the rib for all the sauce). GOOD CLEAN bite!
Just being critical (but you asked for it). Overall these are GOOD looking ribs!!! At least an 8 and probably a 9 in person!

gmag
02-11-2013, 08:33 AM
These ribs look great! Nice work! How long did you smoke them for?

Bigmista
02-11-2013, 10:50 AM
Unsauced looks pretty good, but I'm not crazy about the dark spots. Sauced look a wee bit over-sauced (makes me think that I won't be able to taste the rib for all the sauce). GOOD CLEAN bite!
Just being critical (but you asked for it). Overall these are GOOD looking ribs!!! At least an 8 and probably a 9 in person!

Critical is exactly what I am looking for. The sauce actually wasn't that thick. I just squirted a little on a piece of foil and basically wiped the rib thru it. I was vending at a market at the time and just wanted to see how it looked sauced.

These ribs look great! Nice work! How long did you smoke them for?

Smoked for about 5.5 hours unattended. Smoker was opened and closed a lot because I was cooking shorter cook stuff for the market also (turkey, hot links, etc.)

Pitmaster T
02-11-2013, 12:02 PM
I think it lacks the grey uniformity a boiled rib does.