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Unread 08-24-2006, 09:25 PM   #30
spicewine
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Rod: Who are you to tell people what is right or wrong with ribs!!!





No Really!! You are Kickin' some Major Butt this year!! You gotta be doing somthin' right!!

You have our respect!! Team Q



Quote:
Originally Posted by kcpellethead
Certified judges are instructed not to judge based on the smoke ring because it can be chemically produced. I realize this more specifically applies to brisket, but just the same . . . . If certified judges are scoring entries based on the smoke ring and telling about it, they should be reported. Seriously.

I don't want to take anything away from folks who score well with ribs on their sides. I think we all try to do what works for us. I guess if nothing else, it shows that there is more than one right way . . . .

Rod

P.S. - In addition to the Hollywood cut, I personally think that the double cut rib is a waste unless it is important to you that the judges take-home ziplock is full . . . .
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SPICEWINE IRONWORKS
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Columbia Missouri
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PERFECT, PERFECT 180 CHICKEN 2011

1ST. PLACE PORK
AMERICAN ROYAL (OPEN) 2012

PERFECT SCORE180 IN RIBS 2013

BEST SAUCE IN THE WORLD ( BLUE COLLAR )
AMERICAN ROYAL 2009

BEST RUB IN THE WORLD ( HEFFER DUST )
AMERICAN ROYAL 2007
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