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Rub-A-Dub
01-27-2008, 10:18 AM
Here is my turn in box for my ribs this weekend. What would you score this box. What would you change. Thanks for the help.

Wizards of 'Que
01-27-2008, 10:44 AM
What is the garnish?

Rub-A-Dub
01-27-2008, 10:46 AM
Had to use romain

Wizards of 'Que
01-27-2008, 10:56 AM
Garnish should frame the product. And fill the voids around the product. As a general rule the garnish should come to the lip of the box. In other words, it should be as even around the ribs as possible. I hope this makes sense. It is much easier with leaf lettuce.

Ford
01-27-2008, 11:05 AM
If that picture is the front of the box down then you put the ribs in backwards. Put the first layer down at the back of the box and then overlap the 2nd. When the box is open and tilted it looks much better and you don't see a bunch of bone ends sticking out at you.

Upper left rib looks like the outside edge is a little ragged. Immediately caught my attention. I would have buried those 4 unless the other 4 are worse. And you could fix that with a small paint brush and a little sauce.

If you're going to use garnish then use green leaf. Order it ahead if needed. Buy those green bags that keep it fresh for weeks and make sure you have the right stuff not romaine. See the comments under the Parsley box thread for comments on greens in a box.

Jeff_in_KC
01-27-2008, 01:31 PM
I agree with Ford... turn the ribs around so the bone end isn't pointing out at you. I'd also try for some symmetry and have the ribs on top be more even across. Yeah, don't use romaine. While it is legal, I don't think I've ever seen a box I like that has used it (and those are few and far between). It also looks to me like the ribs are dry. Use a bit of sauce to give them a shine. Looks like you did a pretty nice job cutting them even (except for the small rough area Ford pointed out) and they have nice color. How did you score?

Rub-A-Dub
01-27-2008, 01:41 PM
They did not score these event. They just judged on taste and they only anounced the top 4. All big local companys that redonated the money back to the charity. I done this for the experience and to get the RUb-A-Dub name out there. And just to see if I could do it. Man I'm hooked now. Hope I can do better next time at a REAL comp.

Jeff_in_KC
01-27-2008, 01:46 PM
Man I'm hooked now.

Of course you are. :wink: As Tim likes to say: Welcome to the dark side! :lol:

billm
01-27-2008, 04:09 PM
could be the pic but the ribs look dry

Bbq Bubba
01-27-2008, 04:30 PM
Of course you are. :wink: As Tim likes to say: Welcome to the dark side! :lol:


Amen brother!!! It's all down hill for ya from here! :cool:

Mitchelina
01-28-2008, 10:44 AM
I'm a CBJ and I'd give it an 8. The meat looks good except that rib on the upper left -- it's noticeably much darker on the facing end. It's hard to get the colors and textures consistent but you always do better when you do.

Also, I've never seen anyone use romaine. You don't get judged on garnish but on the other hand it's not really enhancing your presentation.

cmcadams
01-28-2008, 11:42 AM
The left top rib looks burnt... And what Ford said. You might try putting something in the sauce to make it shine better, though that could be the photo.

I'd go without garnish rather than use Romaine. and make sure there's no sauce on the lettuce from the meat if you can help it.

Also, i think 4 ribs across look too little; 5 works better, I think, so you'd end up with 10 ribs all together. Fill the box so it looks full, without so much room on the sides.

They look good enough to take a bite, though. :)

Nitrofly
01-28-2008, 02:57 PM
Yes I agree that top left rib looks burnt
I would have put the top ribs under the
the bottom ones they look much better
I would have given a 7 appearance
your lettuce does nothing for your box
if that was the only lettuce I had I would
go garnish free.. and the judges would
wonder what happened to our lettuce
maybe they over cooked it :icon_blush:

Bentley
01-28-2008, 04:50 PM
I would give that box a 6. If you have an 8th rib replace the burnt one on the left, if not use 6. Green leaf lettuce, double stack it and put parsley all the way around.

burnin butts
01-28-2008, 05:37 PM
For appearance I would have to score a 5. It looks like it you didn't have a plan, and threw it together at the last minute. I would concentrate on filling the whole box, front to back and side to side. You don't have to use garnish, but if you do use it, make it to where the green highlights your meat. Also the ends of your ribs are at angles. I would choose a straighter set of ribs for that style of presentation, or lay them out to where they match sizing side by side. The final thing is color of the meat, make sure that all of the meat you put in your box has the same distinguishing color.
I am a tough judge, but I'm fare.

ThomEmery
01-28-2008, 10:06 PM
Looks like Imperial County Que ta me
The guy growin the Romain probably had an
exclusive LOL

lunchlady
01-29-2008, 09:05 AM
I'm sorry but I think a 5 or even a 6 is a little harsh. I'd be shaking my head if I got a 5 on that box. Why are you scoring down so much?

Yeah, that one rib is a little dark, and the edge of the same one is a little ragged, but they look good enough to want to eat them right quick.

Yeah, the lettuce is a little messy, which takes away slightly from the overall presentation, but romaine is still LEGAL. I do agree with 'up the sides of the box'.

I try to score the MEAT.

I'm a CBJ and I'd give it a 7 or maybe an 8, depending on what it really looked like sitting in front of me.

Ford
01-29-2008, 09:13 AM
I'm sorry but I think a 5 or even a 6 is a little harsh. I'd be shaking my head if I got a 5 on that box. Why are you scoring down so much?

I'm a CBJ and I'd give it a 7 or maybe an 8, depending on what it really looked like sitting in front of me.
I think it's about average for what a judge would see at a contest. I see nothing to make it stand out above average. Average means some better some worse. I'm assuming a weighted distribution rather than a bell curve and that most boxes I see would be average or above and very few would be below average.

KC_Bobby
01-29-2008, 09:52 AM
I think the 5 is a bit low too. I don't see that box as below average or the starting point of 6. But...

Didn't we discuss that scorecards are changing this year and 6 is no longer the beginning point? Something about the numbers having words associated with them for a score?

I need a refresher on that. (of course it's probably posted in this thread and I skipped over it)

Ford
01-29-2008, 10:26 AM
Here's the KCBS new scoring and 6 is average.

The Board of Directors have approved changes in the judging procedures for 2008. After, a year of testing and development, a new judging slip will be used beginning March 1st, 2008. Each number on the judging slip will have a definition associated with it. The starting point of six has been abolished. There will be no starting point. The definitions are as follows.

9 – Excellent
8 – Very Good
7 – Above Average
6 – Average
5 – Below Average
4 – Poor
3 – Bad
2 – Inedible
1 – Disqualified

HoDeDo
01-29-2008, 11:29 AM
I'm thinking 7 on that box. pretty darn close to average.
An "Excellent" box IMHO has:
1. Full of meat/ribs. I like something to choose from - unless they are big spares, 6 ribs many times dont really fill the box.
2. Even or justified white space(ribs not thrown in) or nicely applied garnish. If garnish is there, it can't detract from the ribs.
3. contiguous ribs. -- you have one longer on the end that is next to something shorter... makes it appear like you had to take ribs from different slabs to get a full box - an 8 or 9 has ribs that are uniform, and look like part of a slab, not individual ribs just abitrarily in the box. (All the others look uniform for this box, maybe move that one to the other end for uniformity.)
4. Ribs that dont look dry -- they dont have to be sauced/glazed, but at least moist looking - make sense? <apple juice spritz mod>

Bentley
01-30-2008, 10:33 AM
I'm sorry but I think a 5 or even a 6 is a little harsh. I'd be shaking my head if I got a 5 on that box. Why are you scoring down so much?

Yeah, that one rib is a little dark, and the edge of the same one is a little ragged, but they look good enough to want to eat them right quick.

Yeah, the lettuce is a little messy, which takes away slightly from the overall presentation, but romaine is still LEGAL. I do agree with 'up the sides of the box'.

I try to score the MEAT.



You answered the question. It's an average looking box, its a 6 to me. It is not above average. It must be above average looking to you.

paydabill
01-30-2008, 04:15 PM
I would score them a 6. Maybe a seven at best. They do not make me want to reach up and grab one.

matthew burt
01-30-2008, 09:02 PM
I would agree I would score it a 6 maybe a 7.
matt

Chris Nickelson
01-31-2008, 03:19 PM
Here is my turn in box for my ribs this weekend. What would you score this box. What would you change. Thanks for the help.
I agree with a 6. Ribs look good not great. From what I see you could have arranged the ribs so they didn't cramped inside a large box of greens. Try to make the garnish unnoticable. It should be background and not a focal point of the box. I probably would have hidden the dark end of that one rib under one of the others. I liked the overall color and spice look but it just didn't jump out at ya. I'm glad your hooked, now we got one more person to drink beer with !!!!!!

FatDaddysBBQ
07-02-2011, 07:15 PM
I know that this is an old thread but I am just getting around to checking out boxes. I am just in the beginnings of competition but have been "Q"ing for years (mainly chicken and whole hogs, I have lived in NC for the past 12 years). Entered mym first competition a month or so ago. I came in 3rd (unfortunately it was out of 3) I dont think that the judges appreciated my NC sauce. Also I didnt smoke and used leg quarters not just thighs. Needless to say I learned alot that weekend. I too am hooked and have a new competition in August (40 competitors should be a better idea of where I am). This competition is a backyard one as was the first. The category is ribs which I will have to admit I am very lacking in experience. I have been practicing and feel like my rub is well up to par and today my sauce was a hit. One of the most difficult things is cutting the ribs while they are hot. And the ribs I got today had one end that was much thicker and made the presentation and taste diffrent.

Mo-Dave
07-02-2011, 07:47 PM
I'm a CBJ and I'd give it an 8. The meat looks good except that rib on the upper left -- it's noticeably much darker on the facing end. It's hard to get the colors and textures consistent but you always do better when you do.

Also, I've never seen anyone use romaine. You don't get judged on garnish but on the other hand it's not really enhancing your presentation.

Truth be known garnish has made the winning score more than you will know. As they say you eat with your eyes. So spend lots of time on the garnish even if you hate it.
Dave

NRA4Life
07-03-2011, 03:03 PM
6. Need to even out the color on the ribs, need good clean cuts, need more moist looking ribs.

Bentley
07-03-2011, 05:39 PM
What would you score this box. What would you change. Thanks for the help.

Looking at it today...Two 1/2 years later and 20 more contests as a CBJ...


I would give it a 7. I know subjective comments when viewing a picture of a box make it difficult to capture the live look.

Some of this is nit-picking, but since you asked...They look dry, maybe they are a dry rub only rib, if so, might have been an 8 at the table.

Here is the nit picking, I would turn the top bones around so the kuncle is not showing. I also like a putting green, but we are not supposed to look at the greens are we?

Your color is kicking!

There's my 10 seconds worth...