jcpetro97
Full Fledged Farker
- Joined
- May 29, 2011
- Location
- Rocheste...
Well, this weekend we did our first comp at the Roc City Ribfest. We only did the Rib Cookoff, which wasn't judged by certified judges, and we had a blast. We were 53/109 and I couldn't be happier.
SO, after the awards were done, we got our score sheet, and they gave the breakdown by judge.
1 - 9,9,7
2 - 6,7,7
3 - 7,7,6
4 - 6,7,7
5 - 7,6,7
6 - 7,8,7
Now, I am taking these scores with a grain of salt, because it was an unsanctioned event, judged for charity by non-certified judges, and I have ABSOLUTELY NO PROBLEM with our scores. However, I am looking to see if there is anything I can do to maybe change some of these scores, so that we are looking at 7's and 8's instead...
SO, i am posting a pic of our box, and would love some feedback. Also, if you have any tips on rib tenderness, then I would be open to suggestions. Taste.. well.. I don't think I will change anything just yet. We are going to do a KCBS event next year, and want to see what happens with our profile there before we change anything there.
For those who are curious, all we did with our ribs, was trim, pull the membrane off, then season with Plowboys... So nothing really complex... we didn't marinate, or anything like that... Any Feedback, especially on the box, would be GREATLY appreciated...
SO, after the awards were done, we got our score sheet, and they gave the breakdown by judge.
1 - 9,9,7
2 - 6,7,7
3 - 7,7,6
4 - 6,7,7
5 - 7,6,7
6 - 7,8,7
Now, I am taking these scores with a grain of salt, because it was an unsanctioned event, judged for charity by non-certified judges, and I have ABSOLUTELY NO PROBLEM with our scores. However, I am looking to see if there is anything I can do to maybe change some of these scores, so that we are looking at 7's and 8's instead...
SO, i am posting a pic of our box, and would love some feedback. Also, if you have any tips on rib tenderness, then I would be open to suggestions. Taste.. well.. I don't think I will change anything just yet. We are going to do a KCBS event next year, and want to see what happens with our profile there before we change anything there.
For those who are curious, all we did with our ribs, was trim, pull the membrane off, then season with Plowboys... So nothing really complex... we didn't marinate, or anything like that... Any Feedback, especially on the box, would be GREATLY appreciated...