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View Full Version : Judges Score My Ribs Please


fnbish
08-03-2013, 08:20 AM
Sitting around looking at some of my boxes. Wanted to see what you judges think of these. Let me have it. :becky:

http://i1083.photobucket.com/albums/j395/fnbish69/CAM01693_zpse52dde11.jpg (http://s1083.photobucket.com/user/fnbish69/media/CAM01693_zpse52dde11.jpg.html)

cpw
08-03-2013, 08:36 AM
Can I give a critique if I'm not a judge? :mrgreen:

fweck
08-03-2013, 08:48 AM
Well done, an 8, maybe a 9 if I saw them in person. Someone is going to comment on the parsley sticking up in the front; I'm judging the meat. I want to dig in and taste it.

fnbish
08-03-2013, 08:55 AM
Can I give a critique if I'm not a judge? :mrgreen:

Well, I guess............:laugh: :razz:.

bignburlyman
08-03-2013, 08:57 AM
Judging from a picture is much different than at the table, but I will express my 3 second opinion, then be a little more critical.

Solid 8

Now a little more time studying the picture--Not too much sauce, good. The left 3 bones have dark splotches that the right 2 don't. The 5 across the top look like they came from 1 slab and the knife cuts are good, no tearing of the meat, thats good. May be the picture perspective but some of the bones look like they are a little wedge shaped, and the whole 5 together look a little skewed, not bad but just pointing out. I am never sure what to think about 1 bone turned sideways....it always looks a little left out to me. If you are doing it to show the cut side of a rib, I usually am studying the box as the table captain is presenting it around the table and can most of the time observe the cut edge as it is coming towards me. Not a deduct, just another observation.

Were these actually judged? Wonder what your scores are if they were. To me it is a pretty solid looking box.

Ron_L
08-03-2013, 09:09 AM
Being very picky, an 8. The color isn't uniform across the ribs, and the rib in front takes away from the look of the ones in back. Try reversing the position and have the single rib in back.

Also, even though it's not a garnish comp, neatening up the parsley all the way around so it makes a nice, even frame could make a slight difference in that first impression.

cpw
08-03-2013, 09:17 AM
Well, I guess............:laugh: :razz:.
OK, here goes then:

For me, the most distracting thing about the box is that the 5 rib slab at the top isn't rectangular, or at least the top and bottom edges aren't parallel. Take this and then add into it that a couple of the ribs are slightly wedge shaped, makes the whole box a little out of whack. I don't mind having the 6th rib on the bottom, but because it is rectangular it just reinforces the skewed top rack.

I think the color/sauce/and all that look pretty damn good though. The only other comment I would have is straighten up the parsley a little around the edges, and you'd be good to go.

WineMaster
08-03-2013, 09:30 AM
Is the difference, the 2 bones on the right are from a different rack than the rest?

fnbish
08-03-2013, 09:35 AM
Is the difference, the 2 bones on the right are from a different rack than the rest?

No. This is 6 consecutive ribs from one rack. The bottom rib came from the left side. All 6 won't sit in straight across. At least not on this rack. Trying to figure out a way to make 6 look good in a box. 3 on 3 doesn't look great to me.

cpw
08-03-2013, 09:43 AM
No. This is 6 consecutive ribs from one rack. The bottom rib came from the left side. All 6 won't sit in straight across. At least not on this rack. Trying to figure out a way to make 6 look good in a box. 3 on 3 doesn't look great to me.

Why not 4 over 4? Or are you trying to get everything out of one rack?

Smokin' Gnome BBQ
08-03-2013, 09:53 AM
8 + , looks good. nice full looking box.

WineMaster
08-03-2013, 09:57 AM
Rotate your Racks 180 degrees in the middle of the first stage of your cook. Looks like you have a temp variance from front to back. And those are a solid 8

loco_engr
08-03-2013, 07:59 PM
I'd score it a 7

Inconsistent size and color

Bentley
08-03-2013, 10:09 PM
An 8, if you had not BBqed someone's index finger and put it in the front of the box, probably a 9.

BasicPatrick
08-03-2013, 10:30 PM
Just makes 8 for me but that exact same 6 bones could be a 9

1) I would flip the 5 bone section around putting the pull back exposed bones pointing toward the hinge of the clamshell.

2) With the direction I explain in #1, I would lay the 5 bone section 1/2 inch above the the bottom of the clamshell (away from the hinge) and lay the bottom cut line of the slab parallel with the bottom of the clamshell. It is ok that the pull back bones curve with the shape of the rack as that is natural and shows that they are from the same rack

3) I would place the 6 th bone between the top of the rack and the hinge of the clamshell...above the 5 bone rack as opposed to below.

WineMaster
08-03-2013, 10:37 PM
If 4-6 looked like 1-3 you'd have 6-9's for appearance.

Arlin_MacRae
08-03-2013, 11:12 PM
A solid 8 from me. Great color, even saucing, but the front rib and the two left ones are a bit scraggly. Uniformity is where you take the hit.

Porcine Perfection
08-03-2013, 11:29 PM
I'd score it a seven. That lone rib just doesn't belong. Looks like a complete afterthought whether you meant it to be or not. 3 on 3 would have been much better in this case.

Southern Home Boy
08-04-2013, 02:43 PM
So, I did this the same way I'd judge it at a comp:
I looked at the picture for about five seconds (sounds short, but actually stare at something for five seconds... it's a long time). Then, I made my call:

"8"
Pros:
Beautiful color and glaze. Good sharp cuts with no "stringers". Made my mouth water.

Cons:
Uneven bones obviously pulled from different racks. Can't see the inside of the meat, just the glaze (no way to tell if the meat looks juicy, dry, smoked, etc.) The unevenness of the bones makes the overall presentation seem a little jumbled, even though the bones are well-placed.

Now I will submit this and go back and read all the other comments. :grin:

Southern Home Boy
08-04-2013, 02:50 PM
Ok.. so having gone back and read all the other comments, it appears that the bones WERE pulled from the same rack. It doesn't look like it. The meat on the three on the left have pulled back from the end of the bone where the three on the right have not. Very different color from first set to the next.

I don't mind the loner in front, but as I mentioned in my first post, I'd have turned it on its side so that the judges could see the texture of the meat itself.

Aside from that, it looks like we're all pretty much in agreement.

thirdeye
08-04-2013, 06:17 PM
A solid 7, and maybe could bump to an 8 in person.

I think the one rib does distract, and the color change might not be as obvious in person. I'd think if the ribs were rotated 90 they might have displayed better too.

loco_engr
08-04-2013, 08:30 PM
So should competitors present their ribs with a side view as
to the top view?

bbq.tom
08-05-2013, 05:32 AM
So should competitors present their ribs with a side view as
to the top view?

No, but judges do want to be able to see the sides of the ribs.
3 on 3 or 4 on 4 seems to be a better layout if it is possible, if not then try to place the loner at the back.

This box would get a 7 or 8 from me, as the ribs are too dissimilar in size, cuts, and sauce coloration. The 1st thing that caught my eye was the difference in width of the two ribs on the right, then the dark color on the left compared to the lighter color on the right.

fnbish
08-05-2013, 07:44 AM
No, but judges do want to be able to see the sides of the ribs.
3 on 3 or 4 on 4 seems to be a better layout if it is possible, if not then try to place the loner at the back.

This box would get a 7 or 8 from me, as the ribs are too dissimilar in size, cuts, and sauce coloration. The 1st thing that caught my eye was the difference in width of the two ribs on the right, then the dark color on the left compared to the lighter color on the right.

Thanks. There has been a few comments on the uneven size of the ribs. The bones were not all straight and started turning so sometimes the meat width can change going through the rack.

So here is an honest question. Should turn ins be scored down because the rib bones were not all straight?

I'll be honest and say I didn't notice the coloring when I first turned in the box and see where that could get scored down. But the comments on size difference worries me when they are based on angled bones. Our scores were 999887 and probably the lowest appearance this year for ribs and definitely wanted to get some extra feedback which is appreciated.

Lake Dogs
08-05-2013, 07:59 AM
Jason, I liked 'em, might've been a 9, but probably an 8; the color variance was why (to me), not the sizes. I frankly get miffed when this or that is taken off, when it should be 100% about what is appetizing to you, the individual judge. To me, slight size variations isn't unappealing at all and to a degree expected, but that's me. Rib bones not all straight, to me again not a particularly big deal.

akoda
08-05-2013, 08:04 AM
I am headed to my first contest next month and am trying very much to learn how to box appropriately.

Would someone be willing to post a picture of a box that is 3 on 3 or 4 on 4?

Thanks

cpw
08-05-2013, 08:04 AM
So here is an honest question. Should turn ins be scored down because the rib bones were not all straight?


I think in the last 10 or so contests I've cooked, I've only had 2 racks that had straight bones, so the presentation we use helps to hide that fact, whereas the presentation you used helped to play up the unevenness of the rack. I've attached an example of a turn in that got all 9's for appearance (I won't talk about taste/tenderness though :wink:,and I did brighten the photo up).
Even in this photo I can see that the ribs aren't all the same size, but the presentation makes it so it's not quite so obvious.

Lake Dogs
08-05-2013, 08:16 AM
^^^ super example of how to overcome some perceived imperfections

fnbish
08-05-2013, 08:20 AM
^^^ super example of how to overcome some perceived imperfections

Yeah, but that top left bone appears to be skinny and have a chunk out of the top right corner :becky:. Just kidding. I like it, thanks for sharing. When I have 8 bones I'll put them in, but sometime I just have 6. 3 on 3 looks weird to me, but I've only judged once :loco:.

WineMaster
08-05-2013, 09:26 AM
Thanks. There has been a few comments on the uneven size of the ribs. The bones were not all straight and started turning so sometimes the meat width can change going through the rack.

So here is an honest question. Should turn ins be scored down because the rib bones were not all straight?

I'll be honest and say I didn't notice the coloring when I first turned in the box and see where that could get scored down. But the comments on size difference worries me when they are based on angled bones. Our scores were 999887 and probably the lowest appearance this year for ribs and definitely wanted to get some extra feedback which is appreciated.

The uneven comments that I would address is if bone 1 is the front bone, bone 2 on the left is 5 inches long and bone 6 on the right is 7 1/2 inches long. Make the rack in back a perfect rectangle to present well this way.

http://i163.photobucket.com/albums/t298/WineGod/FairabaultBBQ080.jpg

Stark-O-Rama
08-05-2013, 10:58 PM
I think in the last 10 or so contests I've cooked, I've only had 2 racks that had straight bones, so the presentation we use helps to hide that fact, whereas the presentation you used helped to play up the unevenness of the rack. I've attached an example of a turn in that got all 9's for appearance (I won't talk about taste/tenderness though :wink:,and I did brighten the photo up).
Even in this photo I can see that the ribs aren't all the same size, but the presentation makes it so it's not quite so obvious.

EXACTLY! Nice box!!!!! Great skill. You've got to make the best of what you're working with/ended up with.