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Unread 09-22-2010, 08:27 AM   #10
Three porks
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Join Date: 01-19-10
Location: Champaign, IL
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Ok I managed to find some pics of our seared vs. non- seared entries.

These seared ribs were at Shannon this year and the judges had mixed reviews. 7/9/8/7/9/9 those scores leave me really confused.

#2 ribs 8/8/8/9/9/8

#3 ribs 8/9/8/8/9/8

I know the seared ribs received more 7's but do you guys think it was because the charred areas or because of my gooey looking glaze job.....or something else?

I have a comp this weekend and really want to decide what to turn in. I know charred ribs are not expected but maybe the judges will like a little change

Last edited by Three porks; 07-29-2013 at 06:39 PM..
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