View Full Version : KCBS Presentation Help

02-12-2007, 01:30 PM
A little introduction, my name is Bill and I live in Pennsylvania. I compete in about 2 competitions a year with friends. One in NJ and one in PA. I have been backyard cooking for some time and would like to step up my so called competition cooking.

I need some help on what the KCBS is looking for in rib presentation and type of ribs that are used most in competition.

A picture sent to ruger1v@aol.com would be great.

Thanks in advance..

02-12-2007, 02:18 PM
Ruger, I think you'll find a good mix of babybacks vs. spares. I prefer spares.

These are the highest placing ribs we've done so far:
I liked these, too:
As a judge, I look for color, consistent look, clean presentation. I don't need to see the cut side of the meat, but I know some judges like that. I don't want to see oversauced ribs, either.

02-12-2007, 02:30 PM
Great Photos, Thank you for the help...

02-12-2007, 02:33 PM
Heres a couple we did good on.

This is one of our best rib finishes.

02-12-2007, 02:34 PM
Jeff_in_KC has some great pictures of turn in boxes at his site. Too many to post here.


02-12-2007, 03:00 PM
There are also a lot of pics here:


02-12-2007, 04:28 PM
Wow, the response on this site is great, Thanks all.

Paola Greg
02-12-2007, 04:50 PM
If you want to try no garnish, which is acceptable, here's one.

we'll smoke u
02-12-2007, 07:48 PM
Here are a couple of ours.


02-12-2007, 10:40 PM
DAMN Greg!!! Those just made me hungry as hell and it's bedtime! LOL! GREAT color on that meat! Nicely done!

02-13-2007, 03:58 PM
These are perfect score 180 ribs from the American Royal a couple of years back.....

02-13-2007, 04:57 PM
What part of PA ya from ruger? Be sure to stop in to the Cattle Call section to innerduce yourself.

02-13-2007, 07:43 PM
These are perfect score 180 ribs from the American Royal a couple of years back.....

All the ribs in this thread look great. Strangely, to me, Paola Greg's ungarnished might look best. Also, strangely, Mr. Kicks photo of the 180 AR ribs looks a little off to me, because the cut side looks a little sloppy. (The parallel ribs in that turn in look perfect to me).

Just goes to show you that judges can surprise us, and we may not have all the answers.

02-13-2007, 08:13 PM
I think I've figured it out.

I oversauce ribs at comps.

02-14-2007, 10:24 AM
These did OK :)

big daddy Q
02-14-2007, 12:30 PM
Hey cracker..........these wouldnt happen to be the winnin ribs from lakeland would they??????????:roll:

butt head
02-14-2007, 01:18 PM
ruger, thier is a comp may 18th to 20 in yardley pa. i'm already entered they are doing both backyard and full kcbs. you are more then welcome to hang out with us if you don't enter or even if you do.

03-02-2007, 07:43 PM
All look great, I will be competing at BBQ on the Farm in Yardley/Newtown PA in May... I live in Fairless Hills SE PA...
One question about how to cut. Do I slice evenly between the bones or do I put the cut up close to the bone?
Pig Tippin.. is the name ot the team. We were so off on what to diid in the past, we did some homework and hope to do better. Thanks for all the help....

03-02-2007, 08:00 PM
I slice 'em even between the bones.
I'll be looking for you guys at the BBQ on the Farm. We'll be there as the Backyard All-Stars.
Lots of local guys on this forum lately. We have Scott Mangold from Pinewood in Levittown too.

Edit: Oh, I just saw your post on rib rubs Bill. Is Scott your partner?

03-02-2007, 10:31 PM
Scott an I are partners. Thanks fo rthe input... you guys better watch out this year.... top 15 for us... ha ha .....I will look you up there ....should be a good time with the entire weekend to hang out...

03-02-2007, 10:33 PM
butt head and kirk i will see you there ....

03-02-2007, 11:04 PM
All look great, I we did some homework and hope to do better.
This year will be a great indicator on whether or not we can "Q". We have both put a lot of research into our approach and technique.