Getting closer (rib turn in practice)

Untraceable · Aug 1, 2011

I did a try last week that many of you saw the box. Well, I listened to suggestions and set out to improve this week. Used my 14"slicer this time and didnt sauce the bottom. razor cuts and only 2 little pieces of parsley stuck to the 7 ribs.

This is for an unsanctioned ribfest requiring 7 rib turn in

Last weeks practice

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Thanks for advice

WineMaster · Aug 1, 2011

Bed is built up kinda high. But the Ribs look mighty tasty. Great job

mobow · Aug 1, 2011

looks very good.. I'd give it a nine. keith

Matt_A · Aug 1, 2011

Good improvement!! :clap2:

Bigmista · Aug 1, 2011

Remarkable! Nice job!

chambersuac · Aug 1, 2011

Looks good from here.

bbqbull · Aug 1, 2011

Just make sure when you close the lid that the ribs do not touch the top of the box.
Other than that it looks awesome to me.

ssbbqguy · Aug 1, 2011

Nice job. Better look overall, showing meat side is a plus. Steve.

boogiesnap · Aug 1, 2011

100% improvement. but, here's a tip.

keep mind what side of the meat your tongue touches first when choosing to spice/salt/sauce/etc.

Untraceable · Aug 1, 2011

after letting it sit for 30min, I opened the box up and saw that there were a couple sauce dots on the lid. the ribs still looked good but Ill keep an eye out for that the next time. I had probably just a little too much parsley packed in there.

BoneDaddy's · Aug 2, 2011

As a KCBS judge I would not ever score someone down for a few sauce dots on the lid. Things move around and boxes are stacked from your turn-in to when it gets to the table captain to when it gets to the table.

smokeyw · Aug 2, 2011

Nice Job!! Definitely an improvement from the previous box :thumb:

Hub · Aug 3, 2011

Sauce on the lid is not a downgrade factor. Boxes get stacked and bumped. I don't know where that urban legend came from. I've never known a judge who cared about a little sauce blot on a lid and if I did I would have corrected him.

Oliverbbq · Aug 3, 2011

This is a very newb question I'm sure. How do you get ribs that look like glass like that (without any brush strokes) ?

Untraceable · Aug 3, 2011

my sauce is pretty thin when applied and also its hot of the stove

SteerCrazy · Aug 3, 2011

Oliverbbq said:
This is a very newb question I'm sure. How do you get ribs that look like glass like that (without any brush strokes) ?

a final spritz of apple juice does the trick

Lake Dogs · Aug 3, 2011

excellent

fweck · Aug 3, 2011

Looks very good!!
Where's the event?

Untraceable · Aug 3, 2011

McLeod county fair

Getting closer (rib turn in practice)

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