hi Mista, those look like some fine ribs! i, like the others would be happy to eat some of those right now. too bad a tiny piece of land called a continent seperates us! i am also planning on my first competition (grillkings) and right now our ribs look pretty similar, so i figured i would let you know what i was working on myself. from an appearance perspective only, i am working for uniformity. i want every rib to look the same. height width depth with the same amount of bone showing from each one. also, i want it to have the same reddish mohagony color right across the whole thing with no char but a nice shine so i been backing off on the temps a little, foiling a little earlier using a reduced version of a sauce and glazing with either a thinned apricot jelly(like they use for bakery tarts) or an infused oil. all still in the experimental stages. also i study photos of turn in boxes, particulary to my taste were those of lost nation bbq team. hope all this is helpful, also i liked the toasting!
phil