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Old 08-01-2011, 07:11 AM   #1
Untraceable
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Join Date: 05-19-11
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Default Getting closer (rib turn in practice)

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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Old 08-01-2011, 08:54 AM   #2
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Bed is built up kinda high. But the Ribs look mighty tasty. Great job
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Old 08-01-2011, 10:02 AM   #3
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looks very good.. I'd give it a nine. keith
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Old 08-01-2011, 12:55 PM   #4
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Good improvement!!
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Old 08-01-2011, 12:57 PM   #5
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Remarkable! Nice job!
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Old 08-01-2011, 12:59 PM   #6
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Looks good from here.
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Old 08-01-2011, 01:09 PM   #7
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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.
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Old 08-01-2011, 01:39 PM   #8
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Nice job. Better look overall, showing meat side is a plus. Steve.
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Old 08-01-2011, 01:48 PM   #9
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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.
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Old 08-01-2011, 01:57 PM   #10
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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.
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Old 08-02-2011, 08:57 AM   #11
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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.
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Old 08-02-2011, 09:16 AM   #12
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Nice Job!! Definitely an improvement from the previous box
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Old 08-03-2011, 09:52 AM   #13
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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.
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Old 08-03-2011, 10:41 AM   #14
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This is a very newb question I'm sure. How do you get ribs that look like glass like that (without any brush strokes) ?
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Old 08-03-2011, 10:51 AM   #15
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my sauce is pretty thin when applied and also its hot of the stove
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