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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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06-16-2013, 10:22 PM | #1 |
Take a breath!
Join Date: 06-29-12
Location: Detroit, MI
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Rib Presentation
I just read the thread about straight ribs bones and how they just might not exist.
I was fishing around on Youtube, and I came across a video of a comp team doing a rib turn in box. The pitmaster, made straight cuts and it seemed as if he was cutting through the bone. How many teams do this and is it the best way to achieve those mysterious straight bones?
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Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis |
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06-17-2013, 06:35 AM | #2 |
Full Fledged Farker
Join Date: 09-14-09
Location: Caledonia, MI
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that's interesting Bert. It seems to me though, that those wouldn't be very pretty on the ends because you would see bone. It also seems you might get dinged. Nothing worse than taking a bite of what you think is going to be juicy ribs and getting a mouthful of bone...(that's what she said...i know, I know )
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Where the hell did I put the smoker?!?! |
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06-17-2013, 07:41 AM | #3 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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Judge biting into a bone piece will not do you any favors I assure you.
We usually just run the knife right down the edge of the first bone you aren't going to turn in then trim up the turn in slab to make it look as square as possible. I don't believe I've ever had 6 straight bones in the middle of a slab.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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06-17-2013, 09:58 AM | #4 |
is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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Once you've cut them, what's the best way to get 6 ribs in the box? 5 always seems to be the limit on space, so do most of you stack them 3 on 3, 2 on 4, or one going the opposite way?
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Southern Q Limo Jr. , Pitmaker Long Rifle Sniper-SOLD |
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06-17-2013, 10:21 AM | #5 |
is One Chatty Farker
Join Date: 11-23-10
Location: Hillsborough, NC (UNC "TarHeel" country!)
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What I usually see in turn-in boxes when I judge are 4 on 4 presentations. There is the occasional 3 on 3 and once in a while 4 across with one crossways at top and bottom, but usually the 4 on 4.
Ribs don't have to be straight - in fact it is highly unusal for judges to see boxes with straight ribs! MOST are curved. Check out BBQCritic.com for LOTS of rib box samples!!!
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06-17-2013, 12:25 PM | #6 | |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Quote:
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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06-17-2013, 12:28 PM | #7 |
Full Fledged Farker
Join Date: 06-14-12
Location: Buna, Texas
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Cook 6 racks, bet you can find 6 straight ones then....
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Hale of a Good BBQ Pitmaster...2013-14 IBCA Third Coast Cooker of the Year...... |
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06-17-2013, 12:31 PM | #8 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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5 on 5 works and so does 6 on 6
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
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06-17-2013, 12:46 PM | #9 |
Take a breath!
Join Date: 06-12-12
Location: Hampshire, IL
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They exsist you just have to find a friendly butcher that looks out for you.
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"Onyxwoods" clone, a Guru and some of Tennesse's finest whiskey. Creators of "Reverse Shigging": When your competition wants to know what your doing so they know what doesn't work. |
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06-17-2013, 01:07 PM | #10 |
Take a breath!
Join Date: 06-29-12
Location: Detroit, MI
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I am sure they were cutting for presentation. I have seen the Youtube videos from the Shannon BBQ contest featuring Scottie from Cancersuckschicago.com. He seemed to do the same thing. Maybe it's me, but I have been told by judges that they look for straight cuts. Is that straight/straight or straight/diagonal? The comp class I took, he cut the bone as well according to memory. This would only effect the end of the bone if anything. Don't think the judges are biting the end of the bone.
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Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis |
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06-17-2013, 01:14 PM | #11 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Only you and that judge know the context of that conversation, but are you sure they weren't just looking for evidence of better knifework than "go home, rib knife, you're drunk"?
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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Thanks from:---> |
06-17-2013, 01:19 PM | #12 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Quote:
http://www.bbqcritic.com/judgemybox.html
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-Jason I didn't choose D-Canoe life.......... |
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