< certified MIM/MBN Judge.
Baby Backs. I've never seen anything else make it past initial table. Never.
Each rib "section" should have at least 2 bones; most put 3 to 5 bones. We have
to pull it apart. It should pull apart cleanly with only a slight resistance. It should
not be mushy, but they should, in essence, alllllmost fall apart. The bone should turn
white. MINIMUM 5 sections of ribs in the box. I think most find that 4 bones, 6
sections fits tight, fills up the box, and gives PLENTY for the judges to fiddle with...
The best scoring ribs, with very little argument from other judges, are not sauced.
I wouldn't pre-suppose sweetness or not. Use your rub; the one you enjoy best.
If it's sweet, great. If it's not; great. My personal favorite isn't nearly as sweet
as most, and leans on the black and red pepper flavors.
Myron is VERY VERY VERY good (I've judged him 3 times onsite). 40% of the
judging is on-site. HOWEVER, the sales
pitch itself has very little to do with it. Just have something to say about your
cooker, the meat, the wood, etc. and make it last for about 10 minutes. MAINLY,
the onsite piece, is about 1) cleanliness and 2) the meat. The team should all be
neat (themselves) and clean. If not, get them OUT of there. Presentation is
helpful, but mainly its cleanliness. A neat/clean place with Q served on chinette will
do better than a great salesman whose area isnt clean served on fine china (Q being
the same).
Realistically, 13 minutes is about all you have with each of the 3 judges onsite.
DO NOT talk forever. Get in there, tell your story while you're showing them the
cooker and wood, and get them seated with Q in their face quickly. They should
be seated no more than 5 minutes into your speil. Give them the remainder of
the time to smell your BBQ, pull it apart, squeeze it for tenderness, watch the bone
turn white, and then enjoy the rib. Talk to them and finish your story while they're
eating. However, silence during this time can be a good thing. Dont feel the need
to be bothersome; especially dont require for them to respond. Let 'em eat.
If you present a sauce with the meat, the judge HAS to take it into account. No
choice. Many a good Q is scored down because the sauce didn't compliment the
meat. FYI: A sauce that wins a sauce contest, 95% of the time, will overpower
good pork (whether ribs or shoulder etc). Unless you're just DARNED CERTAIN
that your sauce is the greatest thing since sliced bread and doesn't overpower the
meat, and only compliments the wonderful BBQ meat flavor, then I'd skip it. I dont
know of any that I've ever had where the sauce increased the score of the meat.
Some keep it the same, but most reduce the score.
DO NOT FORGET to remove the membrane before cooking. Remember, they need to
pull apart cleanly and easily, with only the slightest of resistance.
My wife and I both judge MIM and MBN; we compete in GBA, FBA, and KCBS.
Best of luck.