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thillin
08-31-2010, 04:07 PM
So I've been competing in IBCA about 2 years now. Doing my first KCBS comp this weekend. Trying to decide on rib placement. Parallel to the hinge or perpendicular to the hinge? Any advice?

Thanks
Ty

Anchors Smokeshop
08-31-2010, 04:08 PM
Perpendicular

Finney
08-31-2010, 04:10 PM
Yep ^^^

Red Valley BBQ
08-31-2010, 04:11 PM
Perpendicular

^^^^^^^^
What he said. :thumb:

Bigmista
08-31-2010, 07:48 PM
Make sure the K's are facing up.

Smokedelic
08-31-2010, 09:06 PM
For this contest only, I'd turn them in meat side down.:wink:










Well, ok, I'd do as suggested above, perpendicular. Hope to meet you and some of the other brethren there.

Mister Bob
08-31-2010, 09:16 PM
Perpendicular, thumbnails up. Fill it up!

rookiedad
09-01-2010, 09:43 AM
perpindicular, but staggered diagonally from corner to corner with two ribs cut side up in the empty space on each side like parenthesis.

Gowan
09-01-2010, 11:29 AM
Interesting responses. The majority of rib boxes I've seen this year at the eight contests I've judged in GA/TN/AL/NC have been parallel if a single row, perpendicular if stacked. Be careful about showing the cut sides - a single sauce smudge or ragged cut and you're going to be scored down in most cases.

Rookie'48
09-01-2010, 12:02 PM
Be careful about showing the cut sides - a single sauce smudge or ragged cut and you're going to be scored down in most cases.

Ragged cut, yes. A sauce smudge shouldn't effect the score.

daedalus
09-01-2010, 12:43 PM
Perpendicular with two rows shingled to get a nice full box.

Sledneck
09-01-2010, 01:38 PM
diagonal

trueque
09-01-2010, 02:30 PM
Make sure the K's are facing up.

Explain in more detail what the K's are please.

Perpendicular, thumbnails up. Fill it up!

I have not heard the term "Thumbnails" yet. Please explain.

Southern Home Boy
09-01-2010, 03:07 PM
Explain in more detail what the K's are please.



I have not heard the term "Thumbnails" yet. Please explain.

I think BigMista was being phunny about the "K"s (in reference to your first "K"CBS contest) unless it's something I've never heard of either which is entirely possible.

The "Thumbnails" are the portions of the rib bone that are exposed when the meat pulls back from them during cooking.

stl-rich
09-01-2010, 05:21 PM
Since I don't use Kingsford, I don't worry about the Ks

Gowan
09-01-2010, 10:32 PM
Ragged cut, yes. A sauce smudge shouldn't effect the score.

I'm not talking about a smudge on the styrofoam, I'm talking about a saucy fingerprint on the side of a rib. These are tricky to avoid when showing cut sides, and I can tell you from experience at the judging table you will be marked down for this more often than not.

I'm making no comment about what judges should or shouldn't do here, I'm just passing along reality as I've seen it firsthand.

Jorge
09-02-2010, 08:20 AM
Keep your knife clean, damp paper towel between slices, clean gloves if needed before handling cut edges, damp paper towel to clean cut edges if needed.

That being said, the quality of the product in terms of taste and tenderness is much more important. Make sure that you put the best possible product you have available in the box. If you've got time, then you can focus on making it pretty.

sssSmoking
09-02-2010, 10:58 AM
Perpendicular, thumbnails up. Fill it up!
Do most cooks put the "Thumbnails" up, toward the hinged side of box?

Jorge
09-02-2010, 11:27 AM
Do most cooks put the "Thumbnails" up, toward the hinged side of box?

I've never seen a poll, but my guess would be "no".

Southern Home Boy
09-03-2010, 04:07 PM
I cut my ribs "Hollywood Style" (cutting close to the outside of the bone of the first rib, skipping a bone and then cutting close to the inside rib of the thrid bone) This results in a rib with large portions of meat on either side of the bone. If I put the thumbnails up, it looks weird, but thumbnails down looks awesome, IMHO.