MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
 
Thread Tools
Old 11-04-2019, 12:17 PM   #1
ModelMaker
Babbling Farker
 
ModelMaker's Avatar
 
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
Default Just wonderin???

About biting ribs.
Unless I'm mistakin (imagin that!) all the teaching to judges in KCBS is that a bite should be taken from the side of a presented rib, all the pictures in a CBJ class show this. Explanations in print for scouring tenderness and taste indicate the bite mark of a properly cooked rib shall remain and the bone may dry immediately.
I have noticed in some of the rib pron from cooks that the width of the rib would not provide a good enough size bite to form a opinion on a score.
So what are your thoughts on how to proceed? Nibble your way down like an ear of sweetcorn until you have enough sample to make a informed score?
Take a good sized bite from the top thus taking the bite shape out of play?
Require all turn ins to be Hollywood cuts?

Judges how do you handle a skinny rib?

All opinions matter!
Ed
__________________
Designer of a custom drum smoker
Customized Aussie gas passer
Turkey fryer
Extremely seasoned hand hammered Wok
Pit Boss-HART BURN Competition BBQ Team
KCBS certified judge


And Your not the boss of me either!!
ModelMaker is offline   Reply With Quote




Old 11-04-2019, 12:55 PM   #2
Joe Black
Babbling Farker

 
Joe Black's Avatar
 
Join Date: 12-05-14
Location: Greenville, SC
Default

I have always taken 1 bite from near the end of a rib and another bit from near the other end but on the opposite side. I hope that makes sense.
__________________
24"x48" Bell Fab offset
22" Weber Premium Kettle
Char-Grill gasser
Joe Black is offline   Reply With Quote


Old 11-04-2019, 01:09 PM   #3
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default



Good question, I'm looking forward to the answers. My bite placement is very consistent from entry to entry. I do a center bite from the side, trying to get about 1/3 of the top face.


If I get a shy bite I rotate the rib downward to take a second bite of the face at that same spot.

__________________
~thirdeye~

KCBS - CBJ & CTC
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Old 11-04-2019, 01:09 PM   #4
DUBBAGA
is Blowin Smoke!

 
DUBBAGA's Avatar
 
Join Date: 07-31-11
Location: Redlands, CA
Default

From CBJ manual:


"Everyone has his or her own idea of what a good rib should be. However, when judging competition ribs you must take a few factors into consideration other than what you may feel is our favorite rib. You first must determine how well it was cooked. When eating a properly cooked rib, the meat should come off the bone with very little effort and only when you bite into it should the meat be removed. If the meat falls off the entire bone while taking a bite that is a good indication it is overcooked. When overcooked, the meat has a tendency to be mushy with little or no texture. Usually,when you take a bite out of a well-smoked rib that is properly cooked, the exposed bone will have a tendency to dry almost at once. Ribs should be moist, have a good flavor and maybe presented with or without sauce. They may be turned in with double bones or single bones and heavy meat on both sides of a single bone and in some cases a touch of loin meat attached to the rib bone. The latter may apply to a custom cut rib. In no way should it appear as a pork chop. Ribs may be spare or loin (baby back), but they must contain a bone when presented for judging. No country style ribs are permitted.Only pork ribs are permitted with no loose meat allowed in the container when being judged. Pigs have 14 ribs,and a complete slab should contain eleven to thirteen ribs."


At no point in the manual does it state to bite from a side. Further, utilizing statements such as "good indication", "tendency" and "usually" means that there are instances where those are not applicable.





In the photo above, there is not much "side meat" on the sliced ribs, but no experienced judge would legitimately claim that there isn't enough meat to form an opinion on a score ...
__________________
Green Card Q - Pitmaster (term used loosely)
KCBS MCBJ & CTC

Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died}

Member of the Hall of Zero's (Noobians v. Veterans Throwdown)
DUBBAGA is online now   Reply With Quote


Old 11-04-2019, 10:42 PM   #5
gettinbasted
is One Chatty Farker
 
Join Date: 09-14-12
Location: Springfield, MO
Default

Quote:
Originally Posted by DUBBAGA View Post
From CBJ manual:


"Everyone has his or her own idea of what a good rib should be. However, when judging competition ribs you must take a few factors into consideration other than what you may feel is our favorite rib. You first must determine how well it was cooked. When eating a properly cooked rib, the meat should come off the bone with very little effort and only when you bite into it should the meat be removed. If the meat falls off the entire bone while taking a bite that is a good indication it is overcooked. When overcooked, the meat has a tendency to be mushy with little or no texture. Usually,when you take a bite out of a well-smoked rib that is properly cooked, the exposed bone will have a tendency to dry almost at once. Ribs should be moist, have a good flavor and maybe presented with or without sauce. They may be turned in with double bones or single bones and heavy meat on both sides of a single bone and in some cases a touch of loin meat attached to the rib bone. The latter may apply to a custom cut rib. In no way should it appear as a pork chop. Ribs may be spare or loin (baby back), but they must contain a bone when presented for judging. No country style ribs are permitted.Only pork ribs are permitted with no loose meat allowed in the container when being judged. Pigs have 14 ribs,and a complete slab should contain eleven to thirteen ribs."


At no point in the manual does it state to bite from a side. Further, utilizing statements such as "good indication", "tendency" and "usually" means that there are instances where those are not applicable.





In the photo above, there is not much "side meat" on the sliced ribs, but no experienced judge would legitimately claim that there isn't enough meat to form an opinion on a score ...

That’s just the cook in you a whinin’ and complainin’.
__________________
Gateway Drums - THE Insane Can Posse - gettinbasted.com
gettinbasted is offline   Reply With Quote


Thanks from: --->
Old 11-05-2019, 07:45 AM   #6
ModelMaker
Babbling Farker
 
ModelMaker's Avatar
 
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
Default

Quote:
Originally Posted by DUBBAGA View Post
From CBJ manual:


"Everyone has his or her own idea of what a good rib should be. However, when judging competition ribs you must take a few factors into consideration other than what you may feel is our favorite rib. You first must determine how well it was cooked. When eating a properly cooked rib, the meat should come off the bone with very little effort and only when you bite into it should the meat be removed. If the meat falls off the entire bone while taking a bite that is a good indication it is overcooked. When overcooked, the meat has a tendency to be mushy with little or no texture. Usually,when you take a bite out of a well-smoked rib that is properly cooked, the exposed bone will have a tendency to dry almost at once. Ribs should be moist, have a good flavor and maybe presented with or without sauce. They may be turned in with double bones or single bones and heavy meat on both sides of a single bone and in some cases a touch of loin meat attached to the rib bone. The latter may apply to a custom cut rib. In no way should it appear as a pork chop. Ribs may be spare or loin (baby back), but they must contain a bone when presented for judging. No country style ribs are permitted.Only pork ribs are permitted with no loose meat allowed in the container when being judged. Pigs have 14 ribs,and a complete slab should contain eleven to thirteen ribs."


At no point in the manual does it state to bite from a side. Further, utilizing statements such as "good indication", "tendency" and "usually" means that there are instances where those are not applicable.





In the photo above, there is not much "side meat" on the sliced ribs, but no experienced judge would legitimately claim that there isn't enough meat to form an opinion on a score ...
Thanks your picture shows the exact issue, in this case there is plenty of good meat available to produce a fair score. BUT to do so one must bite from the top of the rib. While it only makes sense to do so, it kinda goes against KCBS pictorial and written verbiage on how to judge a rib sample.
I guess we should just get meat from what's available and judge accordingly????
Ed
__________________
Designer of a custom drum smoker
Customized Aussie gas passer
Turkey fryer
Extremely seasoned hand hammered Wok
Pit Boss-HART BURN Competition BBQ Team
KCBS certified judge


And Your not the boss of me either!!
ModelMaker is offline   Reply With Quote


Old 11-05-2019, 08:51 AM   #7
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Default

Just lick the sauce off and give it a 9, I hear it's a thing
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

Keeping Valspar in BBQ, one cook at a time.

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Thanks from: --->
Old 11-05-2019, 10:21 AM   #8
ModelMaker
Babbling Farker
 
ModelMaker's Avatar
 
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
Default

I have been known while here at home base to stick said bone into my oral cavity from the end to get as much into my mouth as possible just short of chocking...
Ed
__________________
Designer of a custom drum smoker
Customized Aussie gas passer
Turkey fryer
Extremely seasoned hand hammered Wok
Pit Boss-HART BURN Competition BBQ Team
KCBS certified judge


And Your not the boss of me either!!
ModelMaker is offline   Reply With Quote


Old 11-05-2019, 05:15 PM   #9
Rusty Kettle
Babbling Farker
 
Rusty Kettle's Avatar
 
Join Date: 07-15-13
Location: Butler PA
Name/Nickname : Hey you with the face!
Default

Quote:
Originally Posted by ModelMaker View Post
I have been known while here at home base to stick said bone into my oral cavity from the end to get as much into my mouth as possible just short of chocking...
Ed
dude this is a family friendly site....i dont want to know what your sticking in your oral cavity.

Rusty Kettle is online now   Reply With Quote


Thanks from:--->
Old 11-08-2019, 04:46 PM   #10
tduffy
is One Chatty Farker
 
Join Date: 07-05-11
Location: Pierre, SD
Default

Quote:
Originally Posted by ModelMaker View Post
Thanks your picture shows the exact issue, in this case there is plenty of good meat available to produce a fair score. BUT to do so one must bite from the top of the rib. While it only makes sense to do so, it kinda goes against KCBS pictorial and written verbiage on how to judge a rib sample.
I guess we should just get meat from what's available and judge accordingly????
Ed
you better contact all the pork producers and tell them to grow us bigger ribs then. Because this is completely out of control of the cooks.
__________________
Last Call Heroes BBQ - Outlaw Smokers - Gateway Drums
tduffy is offline   Reply With Quote


Old 11-09-2019, 08:21 AM   #11
ModelMaker
Babbling Farker
 
ModelMaker's Avatar
 
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
Default

I already did, they thought it was a fine idea, immediately implemented it and sent the hogs with bigger ribs to China.
Ed
__________________
Designer of a custom drum smoker
Customized Aussie gas passer
Turkey fryer
Extremely seasoned hand hammered Wok
Pit Boss-HART BURN Competition BBQ Team
KCBS certified judge


And Your not the boss of me either!!
ModelMaker is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:58 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts