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Jacked UP BBQ
08-16-2010, 11:14 AM
We improved from last week in the placings but I still am lost on ribs. These ribs tasted awesome and I believe looked awesome. Once again scores were all over place. Some 9's and 6's in all three judging areas.

mrichard
08-16-2010, 11:47 AM
Im in the same boat as you. A few months ago ribs were our strongest category and now I am lost. I have been middle-bottom of the field each of the last three contest and they are costing us some serious placing points. I never thought i would need to see a pshychiatrist over bbq! Those look good to me!

Warthog
08-16-2010, 11:54 AM
They do look good. I would put in 7 or 8 ribs. Always remember the table captain.

tmcmaster
08-16-2010, 12:11 PM
I would give them STRONG 7-8's! They look great!

smokaholic
08-16-2010, 12:53 PM
Just a suggestion but you might try two rows of 4 instead of having the one on the right/bottom just hanging out. If you align the two rows right judges wont see the bones sticking out on bottom row and because of angle on the front row you can get creative with garnish and hide/disguise front row bones so all they see is meat. If I can find a photo of what im talkin about I will post it.

I know appearance doesnt count much for score but it does count and could make a slight difference. They do look perfect themselves just not uniform. Great now I want ribs for lunch :)

afreemaniii
08-16-2010, 12:55 PM
They do look good. I would put in 7 or 8 ribs. Always remember the table captain.


It's nice to fit more than the required six, but why "always remember the table captain"? They have no input on scores and sometimes you just can't get more than 6 to fit. Especially when the comp provides smaller than normal boxes.

Smokin' Gnome BBQ
08-16-2010, 12:56 PM
they look good, maybe a little less glaze (very shiny, could be the pic), the bone end is very clean, doesnt even look like smoke kissed it ( kinda too clean). should be a good 8 or atleast a 7+.

(add disclaimer here)

Capn Kev
08-16-2010, 01:21 PM
The first thing that jumped out at me (maybe the camera's fault) is the glaze. It looks a bit thick, almost like a lacquer. Maybe cut the sauce/glaze more with apple juice to reduce the thickness a bit. Other than that, I'd give 'em a strong 7, perhaps an 8. I personally like running the bones vertically. Also, if you can fit 'em, try squeezing 8-10 bones stacked slightly on top of each other. I saw this photo today, and I'd give these a strong "8", or perhaps even a "9", albeit I'd perhaps I'd rotate them 180 degrees --> http://i384.photobucket.com/albums/oo281/huminie/IMG_1012.jpg

Got any ideas for me on brisket or pork? :)

Jacked UP BBQ
08-16-2010, 01:32 PM
That is actually the box turned sideways. As far as teh bones go I have been told that the judges love that. I cleaned the bones before putting them in the box so they wouldnt look black and saucy. I will thin the sauce out next time.

Warthog
08-16-2010, 02:32 PM
It's nice to fit more than the required six, but why "always remember the table captain"? They have no input on scores and sometimes you just can't get more than 6 to fit. Especially when the comp provides smaller than normal boxes.

Do not think for a second that the table captain cannot sway judges. There are always subtle ways of doing things. Remember they gather and present the open boxes to the judges. Not saying it is necessary but it don't hurt.

3 Rivers BBQ
08-16-2010, 02:44 PM
I think most judges want a view of the smoke ring on the ribs...however, my boxes never look that nice.

tmcmaster
08-16-2010, 02:47 PM
That is actually the box turned sideways. As far as teh bones go I have been told that the judges love that. I cleaned the bones before putting them in the box so they wouldnt look black and saucy. I will thin the sauce out next time.
Really? I never heard that before... Interesting...

camano
08-16-2010, 03:04 PM
It is a bit hard to judge from a picture but they do look like the have a coating of lacquer. The also look like they are cut to slightly different sizes and the single one is a slightly different color. Think I would have given a 7 or 8

widespread
08-16-2010, 03:07 PM
59 teams, you were 30th in ribs, we were 29th... who's more mid-pack :) ?
We arranged our rib box like that, but had one going across the top also. Learned a valuable lesson this weekend too. Always bring a few extra bags of pellets.

Jacked UP BBQ
08-16-2010, 03:29 PM
Really? I never heard that before... Interesting...

According to many that if there is no pull back that the rib is not cooked properly. I completely disagree with that but I will play the game.

Jacked UP BBQ
08-16-2010, 03:31 PM
When people say a coating of lacquer???? Are you saying that they are too shiny because I think that makes them look good. A nice shine gives them a better look IMO.

big brother smoke
08-16-2010, 03:47 PM
They look good, Matt except the one rib by itself is a different color.

Slamdunkpro
08-16-2010, 03:58 PM
I suspect that the super glossy look is due to the bright sun when you photographed them. My box photos (http://www.bbq-brethren.com/forum/showthread.php?p=1370837#post1370837) looked like they were polyurethaned.
Solid 8 - try switching the ribs around so the bones face the judges when the box is displayed.

Spydermike72
08-16-2010, 05:57 PM
Do not think for a second that the table captain cannot sway judges. There are always subtle ways of doing things. Remember they gather and present the open boxes to the judges. Not saying it is necessary but it don't hurt.

Please elaborate on this, I have always heard the term "take care of the table captain" but I always thought it was one of the unwritten laws of bbq.
If Table Captains are influencing scores I would like to know how...
The times I have acted as a Table Captain I never had a chance to look at the box before I showed it to the table, so I am not sure how a Table Captain can influence scoring in any way, however if you have some info on how it is being done I would like to know...

wayne76
08-16-2010, 09:48 PM
Ribs look like slabs of candy on a stick. I would not be as generous with my score as the rest say. I would rather see rib meat thru a very thin glaze.

Rub
08-16-2010, 10:28 PM
I'll take your middle of the pack over my last weekend's ribs. My ribs were judged as 51st out of 52 teams in Franklin NC. That's a new one for me, don't even know what to think...

bigdogphin
08-16-2010, 11:46 PM
We felt we have cooked great ribs in our last 4 contests. Perfect texture and great taste.. At least we thought and those around us thought. When it came to judging we have finished no higher than 9th and as low as 16th. We cook our ribs on an FEC100 and use Hickory pellets. We concluded that our rib rub is too salty and we put it on the meat too early almost curing the meat. We don't get a a deep charcoal flavor or our ribs are not very dark something the judges are looking for. Maybe?

Capn Kev
08-17-2010, 09:06 AM
Jesse,

I too cook my ribs on an FEC-100. I think the steps you're experimenting with will gain you some success. I've cooked 5 comps this season, and 80% of the comps I have had a call in ribs.

I go light on the seasoning, using a finishing sauce that is thinned a bit, and I don't put the rub on too early to avoid the "curing" effect. I do not use 100% flavor wood pellets...I use a blended product (BBQr's Delight). I never worry about not having enough smoke flavor, because I feel that judges are looking for a light smoke profile rather than a smoky one that diminishes from the rest of the flavors being presented.

Good luck!

Kevin

SmokinOkie
08-17-2010, 09:23 AM
...As far as teh bones go I have been told that the judges love that...

Yes -- some do. I've heard that also in judging classes as well as at the table. So it's not something yet (although neither was chicken skin being bite through until it showed up on the internet).

I've seen judges comment on photos posted that they like to see the pull back. Why? Beats me, but they like it.

Me? I judge as presented.

When people say a coating of lacquer???? Are you saying that they are too shiny because I think that makes them look good. A nice shine gives them a better look IMO. I'd give it a 7. Shiny is good, but the glaze looks too thick, almost dipped in sauce. It doesn't look set at all. Kinda hard to tell from the photos. And the sauce almost looks too "clean" Not sure how to say that. With the sauce not showing any of the bone/skin cooked from the smoking process, it doesn't look at good. I see ribs that have been foiled that actually soak off a lot of the good stuff.

Did you set that sauce in the smoker or just after you pulled it, added it?

Russ

Jacked UP BBQ
08-17-2010, 09:36 AM
I added sauce one hour left with the cooking process. I did add a little more at the end. I truly believe we do not make a "thin" enough glaze for our ribs. I have to thin it our a lot. I am going to go for the super flavorful almost water consistancy.

Bill Ames
08-17-2010, 01:38 PM
I'm new to judging, but I do know what I like. Naturally, it's hard to tell without sampling, but I want to taste the meat and the smoke, and these look like the glaze might be a bit much, and the smoke not enough.

The trim is nice, but I'll echo that the one is a little different from the others. I'd score the appearance an 8.