Grill Marks On Ribs????

Q-Dat · 02-24-2011, 09:39 AM

Im gonna try and put some grill marks on my next slab of ribs for appearance. Probably on an expanded metal grate with a really hot fire underneath.

Question is, do you think judges would like this or be more likely to freak?

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sitnfat · 02-24-2011, 09:49 AM

I don't think they would look good

deepsouth · 02-24-2011, 09:54 AM

after a long smoke, would the grill marks still be visable?

carlyle · 02-24-2011, 10:35 AM

Not sure if grill marks would be a positive or negative for appearance. Not used to seeing them on ribs. Doubt they would make a big difference to me. Probably easier
to hurt your appearance score than help it.

Better consider if that hot fire will hurt tenderness and texture.

Q-Dat · 02-24-2011, 10:47 AM

I'll try the experiment to see if I can make it look good, and post pics for feedback when I do.

Now I have to decide whether to try and sear them before or after smoking.

MoKanMeathead · 02-24-2011, 11:53 AM

Why? If it were me I would be concerned with cooking them right and making sure they taste good.

Just curious. I really don't know if the appearence would be enhanced or not. I don't think it would impact my judging at all.

Q-Dat · 02-24-2011, 11:58 AM

Quote:

Originally Posted by MoKanMeathead

Why? If it were me I would be concerned with cooking them right and making sure they taste good.

Just curious. I really don't know if the appearence would be enhanced or not. I don't think it would impact my judging at all.

Taste and texture will always be top priority for me. This was just a purely cosmetic idea. I'm always looking for something to set myself a little bit apart but not too much.

tmcmaster · 02-24-2011, 12:11 PM

I would be more worried about the judges considering that a 'marked' meat.

Lake Dogs · 02-24-2011, 12:31 PM

From a judges perspective, if it's not considered a mark (which is immediate DQ), it
is a sign that it's been grilled, not smoked low and slow. Might be wrong, but they'll
be expecting it to not be as tender or moist as they'd want. Basically, it sends the
wrong signal/message.

Also, it can't really help with your appearance score, and could possibly lower it. The
risk is to the down side, not the up side, IMHO. Either way, appearance is graded
VERY VERY VERY small as compared to texture and taste.

I wouldn't, but that's just me.

Prairie Smoke · 02-24-2011, 12:55 PM

I've done exactly what you're describing and they looked great. Give it a shot and get some pictures up here!

ClayHill · 02-24-2011, 01:13 PM

I'd be carful with the grill marks if the ribs are sauced, burnt sugar doesnt always taste that good IMO...

YankeeBBQ · 02-24-2011, 02:51 PM

Quote:

Originally Posted by tmcmaster

I would be more worried about the judges considering that a 'marked' meat.

Your joking right ?

barbefunkoramaque · 02-24-2011, 03:02 PM

Quote:

Originally Posted by Q-Dat

Im gonna try and put some grill marks on my next slab of ribs for appearance. Probably on an expanded metal grate with a really hot fire underneath.

Question is, do you think judges would like this or be more likely to freak?

Sent from my PC36100 using Tapatalk

I take it you won't be competing anywhere then... except like maybe up north in boston or maine where they have no business coming out of their houses at all to even attempt BBQ... or somewhere they might like "contrived" entries.

In some places it would be a disqualification plain and simple.

YankeeBBQ · 02-24-2011, 03:06 PM

Quote:

Originally Posted by barbefunkoramaque

I take it you won't be competing anywhere then... except like maybe up north in boston or maine where they have no business coming out of their houses at all to even attempt BBQ... or somewhere they might like "contrived" entries.

In some places it would be a disqualification plain and simple.

Contrived Entry ? HAHAHAHA Every successful cook has a contrived entry. You can't just slap a piece of meant on the smoker and expect to do well. Your funny.

ClayHill · 02-24-2011, 03:28 PM

Quote:

Originally Posted by barbefunkoramaque

I take it you won't be competing anywhere then... except like maybe up north in boston or maine where they have no business coming out of their houses at all to even attempt BBQ... or somewhere they might like "contrived" entries.

In some places it would be a disqualification plain and simple.

ouch.......

02-24-2011, 09:39 AM	#1
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	Grill Marks On Ribs???? Im gonna try and put some grill marks on my next slab of ribs for appearance. Probably on an expanded metal grate with a really hot fire underneath. Question is, do you think judges would like this or be more likely to freak? Sent from my PC36100 using Tapatalk

02-24-2011, 09:49 AM	#2
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN	I don't think they would look good __________________ Rub Won Out BBQ Team,Brisket 180 club

02-24-2011, 09:54 AM	#3
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	after a long smoke, would the grill marks still be visable? __________________ Out. Again.

02-24-2011, 10:35 AM	#4
carlyle is one Smokin' Farker Join Date: 10-06-10 Location: Owatonna, MN	Not sure if grill marks would be a positive or negative for appearance. Not used to seeing them on ribs. Doubt they would make a big difference to me. Probably easier to hurt your appearance score than help it. Better consider if that hot fire will hurt tenderness and texture. __________________ Carlyle, KCBS, CBJ, Organizer ( Judge Chair)

02-24-2011, 12:11 PM	#8
tmcmaster is One Chatty Farker Join Date: 09-23-08 Location: York, PA	I would be more worried about the judges considering that a 'marked' meat. __________________ Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head

02-24-2011, 10:47 AM	#5
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	I'll try the experiment to see if I can make it look good, and post pics for feedback when I do. Now I have to decide whether to try and sear them before or after smoking.

02-24-2011, 11:53 AM	#6
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO	Why? If it were me I would be concerned with cooking them right and making sure they taste good. Just curious. I really don't know if the appearence would be enhanced or not. I don't think it would impact my judging at all.

02-24-2011, 12:31 PM	#9
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	From a judges perspective, if it's not considered a mark (which is immediate DQ), it is a sign that it's been grilled, not smoked low and slow. Might be wrong, but they'll be expecting it to not be as tender or moist as they'd want. Basically, it sends the wrong signal/message. Also, it can't really help with your appearance score, and could possibly lower it. The risk is to the down side, not the up side, IMHO. Either way, appearance is graded VERY VERY VERY small as compared to texture and taste. I wouldn't, but that's just me. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

02-24-2011, 12:55 PM	#10
Prairie Smoke On the road to being a farker Join Date: 12-01-08 Location: Regina, SK	I've done exactly what you're describing and they looked great. Give it a shot and get some pictures up here! __________________ [B][COLOR=black]Cooking on:[/COLOR][/B] JR Enterprises 23-60 stick burner (on catering trailer) Primo XL Oval, Traeger BBQ200, Traeger LilTex Memphis Pro, Yoder YS-640 comp cart FEC-100, 120, 500 Southern Pride XLR-1400, SP-700 (2), SPK-500 (2) Two 32' festival rigs WSM x 4, UDS, Weber 22" OTG [B][COLOR=#0000ff]You don't win friends with salad![/COLOR][/B] [B]@prairie_smoke[/B]

02-24-2011, 01:13 PM	#11
ClayHill Full Fledged Farker Join Date: 10-31-09 Location: Greencastle, PA	I'd be carful with the grill marks if the ribs are sauced, burnt sugar doesnt always taste that good IMO... __________________ [URL]https://www.facebook.com/ClayHillCookers[/URL]

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