P
Mooner
is one Smokin' Farker
Man those are beautiful. Other than the bottom one being cracked a little definitley a 9. you can see the moisture on em even through the pic.
F
Flavor Dave
Guest
I almost broke my finger trying to grab one!!!!!
N
n-2-que
Guest
9, very unisum, great color, moist..... ok here is my address to send them to ...
Bentley
Babbling Farker
I took my 10 seconds
It's a nine!
It's a nine!
MoKanMeathead
is Blowin Smoke!
I agree with Steve...puts all of the focus on the meat. don't have to spend time trying to decide of the garnish looks good.
Very nice Greg - 9 for me. When are you going to try it in a contest?
Very nice Greg - 9 for me. When are you going to try it in a contest?
Smokin Gator
Babbling Farker
I really like that.. I think I will borrow your idea for my first comp box this weekend!!!
cmcadams
Quintessential Chatty Farker
I don't like no garnish - 5
J/k.... I don't like babybacks - 4
Ok, really... nice looking ribs... but can you freeze them and send them to me to give a good answer?
J/k.... I don't like babybacks - 4
Ok, really... nice looking ribs... but can you freeze them and send them to me to give a good answer?
P
Paola Greg
Guest
Possibly June 23rd
River City Smokehouse
is Blowin Smoke!
Greg,
Where are you getting your BB's? Are they Sam's Club?
Where are you getting your BB's? Are they Sam's Club?
P
Paola Greg
Guest
I usually cook St Louis Spares, I honestly don't know where I bought those ribs, it was last winter, but it was probably at my local grocery store, which is Price Chopper.
Rub
is One Chatty Farker
Make sure you keep your box garnish-free in the FBA Smokin Gator; DQ's suck.:wink:
HeSmellsLikeSmoke
somebody shut me the fark up.
garnish |?gärni sh | verb [ trans. ] 1 decorate or embellish (something, esp. food) : salad garnished with an orange slice.
Just a thought. When did garnish become a bed of greens instead of a sprig of parsley or some such thing?
It seems that the green color does contrast very well with the smoke ring and highlights it. Removing every bit of "garnish" might not feature the color of the meat as well as a little green for contrast.
None of this probably makes any sense to the judges, but I think it might be worth some experimenting with much less green arranged in some artful manner.
But then , what do I know?
Damn, those ribs look good !
Just a thought. When did garnish become a bed of greens instead of a sprig of parsley or some such thing?
It seems that the green color does contrast very well with the smoke ring and highlights it. Removing every bit of "garnish" might not feature the color of the meat as well as a little green for contrast.
None of this probably makes any sense to the judges, but I think it might be worth some experimenting with much less green arranged in some artful manner.
But then , what do I know?
Damn, those ribs look good !
