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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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Unread 06-12-2011, 12:43 PM   #1
Porky Joes
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Default Westmont Red White & BBQ Amateur turn in box

I managed to score 36 out of 39 which was still better than 40th.
Besides the weather, I was on two hours sleep and forgot the top to the canopy so my wife had to run back and get it. We finally got the top on 10 minutes before the first storm rolled through.

I saw a clip where this guy uses, butter, honey, and brown sugar on both sides of his ribs when he foils them up on the smoker. I have tried this twice and added apple juice but it lost the bite to it. I think for the future, I will go back to using apple juice only.

I am attaching a picture of my turn in box. For some reason I had run out of room when placing the ribs in there but turned it in anyway.

Any suggestions?

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Unread 06-12-2011, 12:49 PM   #2
Harbormaster
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Joe,
Most teams want to show off the color on the front side of the rib by placing them in the box bone side down. We turn in 4 ribs overlapping 4 ribs.
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Unread 06-12-2011, 12:55 PM   #3
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First off the ribs look pretty good, but it looks like the parsley was a little loose and the ribs sank somewhat out of sight. The side view is a little less attractive to me than seeing the top of the rib with all the color/glaze. The ribs look like they were placed into the box without a lot of care as to direction of the bone, it looks like the second bone from the left is upside down. Not sure on the fifth and sixth ribs, they almost look different from the others. May just be the angle. It looks like the sauce is a little sloppy, a few runs on the first and second bones look sloppy. I would score 6 maybe a 7, just doesn't really jump out to me.
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Unread 06-12-2011, 12:58 PM   #4
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That was the only way I could fit them in the box for all 6 pieces. I had to re-arrange them for that.
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Unread 06-12-2011, 02:12 PM   #5
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Man how do I keep missing all the events in the Chicagoland area.
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Unread 06-13-2011, 03:35 PM   #6
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Quote:
Originally Posted by Harbormaster View Post
Joe,
Most teams want to show off the color on the front side of the rib by placing them in the box bone side down. We turn in 4 ribs overlapping 4 ribs.
Would you be able to provide a picture by chance?
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Unread 06-13-2011, 10:53 PM   #7
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I can't seem to get my image to upload...
Let me know if you want it emailed to you.....

I did well this year at it...
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Unread 06-15-2011, 07:36 PM   #8
Porky Joes
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Smile Thank you for the picture

Thank you for emailing me the picture. It does look a lot better than mine. I will definetly try that in the next competion I am attending in September. That is the Glen Ellyn Backyard BBQ.
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Unread 06-15-2011, 08:53 PM   #9
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I may see you there....
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