More Box Feedback

Would love some more feedback. There are a few things I see in the picture here, that we didn't notice when we built the box ( it was getting dark ). One of the ribs, the cut is uneven, as the meat tore right as I got to the bottom. We trimmed it best we could, I think next time I would have just left it out.

Also, the second thing is the "space" in the middle. We worked on that for a while, and no matter what we did, we couldn't get the ribs to not part like that. We had this happen last time, and I think it might have something to do with the boxes I bought. I am not sure if that is a big deal or not, but I would be interested in your take on it....

Box Spots: I got a little trigger happy with the camera, and the picture was taken before we cleaned up the spots on the side... those weren't there in the final picture, but that one didn't come out as well, so I didn't bother to post that one.

Finally, the rib placement... The ribs on the bottom and top are all flush against the walls of the box, they are just long ribs this time...

Is the layout I have chosen good enough, or is there another way I should be looking at?

Anyway, thanks for taking the time to check out the box...

Thanks Tom... Thats good info. I see what you are saying about the lack of garnish on the top. Hadn't really thought about that. One of the pieces of advice I was trying to follow from last time, was to have everything flush against the top and bottom. I'll keep what you said in mind... Learning process right? <grin>

SO.. that brings me to a question... when we put the ribs in.. there was absolutely nothing we could do ( we worked on this for like 30 min ) to prevent the ribs from bending away... it was like they naturally wanted to fall that way, and then created that gap in the middle. Does anyone have any suggestions on how to prevent this?

Thanks.. I'll see what I can do. I am almost wondering if the box I was using was weak or something. This is the third box we have done, and the first time I have had this issue. I will also fully admit that it might also be the way the ribs were butchered too... well, whatever the issue, it was still a good learning experience...