PDA

View Full Version : Ribs


HBMTN
11-17-2008, 08:11 AM
O.K I see brisket and chicken questions, now I have a rib question. For competition ribs do you trim all the fat and meat running across the length of the rack off to where there is just the meat between the bones? Or do you just trim it up where it will cook even and leave the bulk on?

Black Cat BBQ
11-17-2008, 08:27 AM
good question and glad you started the rib thread!

Also, what about color? Is the dark dark almost burnt look bad? Its not really burnt just a deep color from the wood and addition of sauce.

Is this too dark?

Smokin' Gnome BBQ
11-17-2008, 08:30 AM
I trim very little. after removing the "sternum" the membrane, and the "flap" meat I am pretty much done, cant tell you if its the correct way to go just what I do.

HBMTN
11-17-2008, 08:41 AM
Looks pretty tasty to me Gnome! Not too dark for me.

The Pickled Pig
11-17-2008, 09:12 AM
Is this too dark?

I like that color.

Jacked UP BBQ
11-17-2008, 09:20 AM
Looks real nice

Chipper
11-17-2008, 10:10 AM
What would you all give that box? From what I learned Saturday, I'd give it a 7. Not sure if the intent was to be judged however.

Scottie
11-17-2008, 10:35 AM
Nice color. I would also keep the ribs together so they do not dry out....

HBMTN
11-17-2008, 10:47 AM
Chipper if you were at the KCBS Judging Class in Salisbury on Saturday and are giving this a 7 based on what you saw Saturday I hope you gave Saturdays a 3 or 4 ( or less ) in class. I know cause I plated it :oops: for the class on Saturday. It was more of a plop with the garnish and a drop of the ribs, where they landed is what you judged. We plated about 120 turn in boxes in 30-45 minutes with no time for looks.

Jacked UP BBQ
11-17-2008, 10:53 AM
I took the judging class on saturday, I felt bad with the scores I had to give on those boxes. Being a competitor I knew they were thrown together without the love. My scores for presentation were 5 or less beside one chicken entry got a 7. Sorry back to topic now. Oh yea - thanks a lot for cooking saturday. Without you none of that could have happened.

Chipper
11-17-2008, 10:54 AM
I mostly gave 5's on Saturday. A few 4's and a few 1's based on the "pooling" issue.
I was basing it on the "skimpy" appearance. In hindsight, I'd probably go with an 8 if I were to see it in person. The ribs look beautiful.

biggs98
11-17-2008, 11:16 AM
I took the judging class on saturday, I felt bad with the scores I had to give on those boxes. Being a competitor I knew they were thrown together without the love. My scores for presentation were 5 or less beside one chicken entry got a 7. Sorry back to topic now. Oh yea - thanks a lot for cooking saturday. Without you none of that could have happened.

Just wondering, but do you think the judging class is going to help you in comps?

HBMTN
11-17-2008, 11:26 AM
I did not cook for the class, the bbq was provided by Jerry Elliott's BBQ. I did learn something good though. I tasted everything fresh out of the Cambro's and it was all great, however by the time it was plated and served to you all and I went in for a second taste there was a big difference in the taste. In other words what we as competitors send in to the judges may not be the great taste we put in the box. Try it, plate up a turn in box and let it set closed up for 20 minutes and open it and try it. You may find it does not resemble what it was looks and tatse wise when you closed the lid.

Jacked UP BBQ
11-17-2008, 11:36 AM
Just wondering, but do you think the judging class is going to help you in comps?

Not sure if I will do better, I did get some ideas. Jerry did a great job. I am probably going to take some of the verbal ideas on the chicken but I will stick with my pork and brisket. Over all it was good.

Chipper
11-17-2008, 11:41 AM
I took it primarily to learn what to do as to avoid being disqualified or finishing DAL. I picked up a few things that will definitely help for when I jump in next spring. Will it keep me from DAL, maybe. But I should be able to avoid the big DQ. I didn't really get to talk with anyone other than my table mates. Some were there just to learn about judging but there were a few in my position as well.
I know a few others took the class, any comments?

LindaM
11-17-2008, 12:06 PM
Clipper,

This is for you..... and anyone else interested.....
There is going to be a BBQ 101 Competition cooking class in Dover, De on April 4.

Philly Pigs, Fat Angel and Pig Pen BBQ. Very reasonably priced.

Contact KCBSjersey@aol.com for more information and applications

Podge
11-17-2008, 12:35 PM
The only fat on the ribs i trim off is the false cap on the largest end bone. i only pick out spares that i think would be decent for competition, so i don't have to worry about trimming other sections of fat.

ModelMaker
11-17-2008, 01:19 PM
Just wondering, but do you think the judging class is going to help you in comps?

After judging for three years and finally cooking a contest this fall I beleive if your a compettion BBQ team and don't take the judging class,
your already a few steps behind and will spend alot more time and money to catch up with those that do.
ModelMaker

Black Cat BBQ
11-17-2008, 02:23 PM
We are taking the judging class in April @ Dover for sure.

The appearance scores on those ribs were 897976 @ Dover, our 2nd comp. They finished 17th. We were elated!!

Black Cat BBQ
11-17-2008, 02:24 PM
Nice color. I would also keep the ribs together so they do not dry out....

I was wondering about that, thanks for the tip. Will pass it onto our box guy!

Sawdustguy
11-17-2008, 04:49 PM
I did not cook for the class, the bbq was provided by Jerry Elliott's BBQ. I did learn something good though. I tasted everything fresh out of the Cambro's and it was all great, however by the time it was plated and served to you all and I went in for a second taste there was a big difference in the taste. In other words what we as competitors send in to the judges may not be the great taste we put in the box. Try it, plate up a turn in box and let it set closed up for 20 minutes and open it and try it. You may find it does not resemble what it was looks and tatse wise when you closed the lid.

I would bet that is because the ribs were warm when you first tasted them. By the time they get to the judges I bet they are not. Warm or hot food always tastes better.

Yakfishingfool
11-17-2008, 05:00 PM
I also liked the color of your ribs., but you need more of them. Yes, only need six, but that box looks fairly empty to me. It's put 8 or 9 in there easily. Those are small baby backs and I think it would help the presentation score. Scott

SmokeInDaEye
01-23-2009, 06:11 PM
Good stuff.

Mike - CSBBBQ
01-23-2009, 08:20 PM
Hi Jen! as the Brethren has commented the color is good:-D

If you get the chance take Jerry's class. See you in Salisbury:-D

Podge
01-23-2009, 09:07 PM
O.K I see brisket and chicken questions, now I have a rib question. For competition ribs do you trim all the fat and meat running across the length of the rack off to where there is just the meat between the bones? Or do you just trim it up where it will cook even and leave the bulk on?

if you start with a decent set of ribs to begin with, there's not much trimming at all.