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View Full Version : Critique these baby backs


monty3777
08-04-2008, 03:23 PM
My first comp is in 3 weeks and I am experimenting with loin backs. Any critiques you have would be helpful!

http://s283.photobucket.com/albums/kk281/monty3777/?action=view&current=ac717aba.pbw

HeSmellsLikeSmoke
08-04-2008, 03:29 PM
Pretty hard to judge anything but presentation from pictures, but those look like they have promise.

monty3777
08-04-2008, 03:32 PM
Yeah, I guess I'm looking for obvious gaffs that a newbie like me might miss!

Dale P
08-04-2008, 03:40 PM
Look like you will get a call! Good luck.

Where is the comp?

Jeff_in_KC
08-04-2008, 03:43 PM
The damned things are moving too fast! But here's my initial impression...

The really straight slab on the right appears to be a good choice.

Your cuts are a little jagged. You need smoother cuts. Don't jack up your bark!

I'm guessing they're a little UNDER cooked if anything, just judging from the bite. The KCBS "standard" is undercooked for most of the public. "Fall off the bone tender" is what they like in a rib. Well, I don't advocate overcooking them but bite marks are ridiculous. As I was told by a person who has been around KCBS since the start, this KCBS standard thing was basically started by one person who began teaching judges that way. Just one person's opinion there... :wink: However, when I stopped trying for bite marks, we started getting a little higher rib scores. FWIW

Bigmista
08-04-2008, 03:43 PM
Nice looking ribs. I'd eat 'em.

Make sure your knife is sharp so you get clean cuts and try to put them back together so they look like they are still one slab if possible.

monty3777
08-04-2008, 03:51 PM
Thanks guys - the comp is in Dubuque, IA on the 30-31st.

Arlin_MacRae
08-04-2008, 04:29 PM
Those looked pretty good after I figured out how to get rid of the sparklies. ;)

That one with the bite out of it. How easy did the meat come off the bone?

monty3777
08-04-2008, 04:37 PM
Those looked pretty good after I figured out how to get rid of the sparklies. ;)

That one with the bite out of it. How easy did the meat come off the bone?

It was slightly undercooked. Some tug but not a lot - but it wasn't clean. I used a 2-1-1 method figuring that I would rather undercook in practice.

Rhapsody
08-04-2008, 04:51 PM
they look nicely glazed, a hard thing to do. Also, nice job keeping that sheet pan clean, those things are a pain!!

Sledneck
08-04-2008, 04:56 PM
i HATE THOSE ZOOMING PICTURES!!!YOU NEED TO ANNOUCE A WARNING!!! THEY FREAK ME OUT!!!!!!

ihbobry
08-04-2008, 05:07 PM
I would rather undercook in practice.

verrrrryyyy slightly over cook in comp, the meat will tighten up by the time they get to the table...and I'll now get killed privately for telling you that...:smile:

Crazy Uncle Jethro
08-04-2008, 06:20 PM
Nice job w/ the glaze. They sure look good!

Jacked UP BBQ
08-04-2008, 09:27 PM
Looks great, work onthe knife skills a little. Other than that see you on stage to get your prize!

Bbq Bubba
08-05-2008, 12:16 AM
Thats the easy part....try building a box now!! :cool: :biggrin:

PatioDaddio
08-05-2008, 02:13 AM
Good lookin' ribs. I especially like the glittery effect in the slide show. It adds just the right bling factor. :-D

John

michiana mark
08-05-2008, 02:20 AM
Thats the easy part....try building a box now!! :cool: :biggrin:

Aren't you the wet blanket tonight. Those ribs, I'd eat em, eat em all, before Bubba got a chance.