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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. |
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10-18-2011, 08:49 AM | #1 |
Found some matches.
Join Date: 06-08-11
Location: chicago, il
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help with competition ribs
I recently competed in a KCBS competition in the ribs category. prior to competing, i came across the following which i thought were kcbs guidelines for judging ribs, "When sampling a properly cooked contest rib the area of the meat where the bite is taken should be pulled cleanly from the bone with very little effort. The exposed bone of a well cooked rib will often dry immediately. Ribs should be moist, flavorful and possess good texture." the ribs i turned in met the guidlines above exactly, but i received all 7s. i am not complaining about the judging. i know they have a hard job to do. i'm jusk asking if someone can help me understand what the judges are looking for. thanks for your help.
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10-18-2011, 09:07 AM | #2 |
is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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you wont really know until you have turned in the same product a couple more times. if you think they are right on thenthey probably were. judging is subjective you can be first 1 week and 21 the next. as long as you are more consistent with good scoring then not good scoring you will be fine. i know this sounds stupid, but its how it is. turn the ribs in 1 or 2 more times then adjust if nesessary. i know taste and texture are differant scores, but they kinda go hand in hand. usually when 1 is off the other will be to. just something to think about
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10-18-2011, 09:23 AM | #3 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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If you look at the scores from many competition you will often find, regardless of how you feel the texture was, that the taste and texture scores tend to gravitate toward each other. So for instance, if you have a judge that just LOVED the flavor of your rib and gave you a 9, but that rib is underdone or overdone, you're probably still gonna get an 8, maybe even a 9. However, if a judge HATES the flavor of your rib to a 6 or 7, but you know that texture was dead on ... you're probably still gonna get a 7. That's just been my experience. And having judged a number of contest I've often found myself doing the same, ESPECIALLY on ribs, to the point that prior to judging (ribs in particular) I remind myself that they are different categories and it's ok to give a 6/9 or 9/6.
It may not be a comforting response, but that's just been my experience.
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10-18-2011, 10:28 AM | #4 |
Take a breath!
Join Date: 02-22-08
Location: Phoenix, AZ
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Bill, that is the guideline and it is correct but perhaps incomplete. I believe you can have ribs that "When sampling a properly cooked contest rib the area of the meat where the bite is taken should be pulled cleanly from the bone with very little effort. The exposed bone of a well cooked rib will often dry immediately. Ribs should be moist, flavorful and possess good texture." but not be an 8 or a 9. With a lot of concentrated practice you'll know the difference between a 7 that follows that "guideline" and a 9 that follows that "guideline". There is more to rib tenderness than how it pulls from the bone.
I also agree with nthole that tenderness and flavor scores are dependent upon each other but I believe that tenderness will affect taste but taste will not affect tenderness. |
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10-18-2011, 11:54 AM | #5 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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Just continue to cook and with each contest you will get better. Ribs are tough to master on the competition trail. That said, you may win one week with mediocre ribs and place near last the next with better ribs. The secret is to stay consistant making small tweaks and that should help you move up.
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10-18-2011, 12:08 PM | #6 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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The above is dead on.
I know it sounds like a bit of a cop-out to say keep trying, but it's the truth. Judging should be objective, but is often more subjective. Give yourself a couple more attempts before changing anything. Then, after you've turned in your third CONSISTENT entry make slight changes. Last year our tenderness scores were low. By shifting where on the cooker where we prepared them made all the difference.
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10-18-2011, 02:07 PM | #7 |
Babbling Farker
Join Date: 08-07-06
Location: huntington, ny
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Hi,
I thought that I'd point out that a 7 is not a bad score and is actually above average. I'm sure that once you zone in a bit your scores will increase reflecting your experience. Eric
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10-18-2011, 02:50 PM | #8 |
Full Fledged Farker
Join Date: 06-15-11
Location: Glen Ellyn, Il
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Interesting topic. I wonder how many teams use commercial rubs and sauce vs homemade, and I wonder what the success rate is under each. I wonder if the judges are accustomed/conditioned to a certain flavor profile like a "Blues Hog" and somewhat expect it. I also wonder how many judges are open to new flavor profiles and whether during a contest it's beneficial to surprise them with something new? Boy, lots to think about.
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10-18-2011, 04:37 PM | #9 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Overcook them..........
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Thanks from: ---> |
10-18-2011, 04:51 PM | #10 |
is One Chatty Farker
Join Date: 12-31-10
Location: Albert City, Iowa
Name/Nickname : Fred
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Dont know if this will help, but try to think of it this way. Like a perfect steak it is all subjective. There may have been a perfectly cooked medium steak but person 1 likes their steaks rare,person 2 may like medium rare, person 3 well done etc. Even though the steak was cooked to a perfect medium those people would not say the steak was perfect, though they may say it was above average or even good just not perfect.
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10-18-2011, 07:09 PM | #11 |
is one Smokin' Farker
Join Date: 05-30-11
Location: New England
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Nobody is Perfect, not even a Perfect Stranger. How about like Comp Chili were the judeges write a response to all they taste is that too much to ask? I think not
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10-18-2011, 08:27 PM | #12 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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I too struggle with this, and probably will continue to do so until I get to judge myself and actually experience a rib that is a true 9.
As it is now, I have turned in ribs that scored well once and I genuinely did noy care for the texture at all. Perfect bite mark yes. Enjoyable texture......absolutely not. Why the heck any judge would enjoy the feel of there teeth ripping through strands of connective tissue that have not completely broken down is beyond me. I don't like fall off the bone either, but I think a whole bunch of folks have convinced themselves that they prefer something that they might not actually prefer. Just so they can get some kind of warm fuzzy feeling from seeing a perfect half moon bite mark. |
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10-18-2011, 09:08 PM | #13 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
in any event, sled is right...
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10-18-2011, 09:32 PM | #14 | |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Quote:
I had a similar problem with Brisket, but once I experienced a properly cooked, moist and tender brisket, it gave me something to shoot for, and I immediaty started to improve. Right now, even with all of the descriptions that I have heard, I have no such target to aim at when it comes to ribs |
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Thanks from:---> |
10-19-2011, 07:10 AM | #15 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Steve is absolutely correct. Even though the judges are instructed on the pull away bite we have done better when the ribs were slightly over cooked. It is just human nature to not want to work that hard when eating a rib.
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