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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 07-25-2011, 08:17 AM   #1
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Default Turn in box advice (prons included)

Took a shot at making a turn in box this weekend for an upcoming ribfest comp. Looking for suggestions to help. I dont consider this perfect by any means so Im looking for honest constructive suggestions and I have a few questions.

1. How do you keep parsley from sticking to your ribs? Do you not sauce the underside in an effort to eliminate it?

and the comp requires 7 ribs. my rib size varied as I went down the rack. for the top and bottom ribs, Should I attempt to take the best ribs from another rack instead of trying to take 7 from one?

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Unread 07-25-2011, 08:23 AM   #2
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I am pretty sure they make 2 -3 racks and take the best uniform ribs... I don't know for sure. You might want to check out the competition thread and ask in there. Those guys are serious business about competition.
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Unread 07-25-2011, 08:23 AM   #3
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What are the rules on garnish for this comp? If they are following KCBS rules then you are only allowed leaves of green lettuce, parsley or cilantro. Is that spinach in there?

As far as parsley sticking, it's sometimes hard to prevent. Most judges will pick it off, but some will eat it along with the rib.

Mod Note: I'm going to move this to Competition. You'll get more responses there.
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Unread 07-25-2011, 08:32 AM   #4
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That was lettuce from my garden cut off the ends. this comp is not a KCBS comp. Unsanctioned County fair ribfest.

7. Garnish is limited to chopped, sliced, or whole leaf green lettuce/kale/parsley. Garnish is not considered
part of the judge’s score. Only meat and above listed garnish is allowed in container. No toothpicks,
skewers, foil, side containers of sauce, foreign material, or stuffing is allowed. Any non approved
garnishes will result in a score of 2 for appearance.
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Unread 07-25-2011, 12:02 PM   #5
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Get a sharper knife for cleaner cuts.
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Unread 07-25-2011, 12:08 PM   #6
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Quote:
Originally Posted by Bigmista View Post
Get a sharper knife for cleaner cuts.
just a thought, the knife might be plenty sharp, but the ribs overcooked(by KCBS standards, maybe intentional on the cooks part).
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Unread 07-25-2011, 12:13 PM   #7
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Use several racks to get more uniform ribs, unless you have a qulaity problem and absoultely think you're best ribs are from one rack. Generally I won't sacrafice the quality for the appearence of even looking ribs, but that's your call. The parsley is usually picked off. For ways to not make it stick I'm the worng guy to ask.
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Unread 07-25-2011, 12:20 PM   #8
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Quote:
Originally Posted by boogiesnap View Post
just a thought, the knife might be plenty sharp, but the ribs overcooked(by KCBS standards, maybe intentional on the cooks part).
I used a razor sharp Kershaw Filet knife. the problem came when Id hit some bark. Thinking about using my 14" slicer next time.

Being that this is a non KCBS (and totally rookie judges), Im shooting for the most tender ribs without falling apart. after eating them, its hard to argue them being totally over cooked.

Im glad Im getting this practice in. Its one thing to make good ribs, I now see its a complete farking mess to make a great box.
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Unread 07-25-2011, 02:21 PM   #9
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Here is a good pictorial on creating a parsley box.

http://www.bbqbug.com/forums/bbq-con...-transfer.html
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Unread 07-25-2011, 03:56 PM   #10
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Quote:
Originally Posted by Untraceable View Post

1. How do you keep parsley from sticking to your ribs? Do you not sauce the underside in an effort to eliminate it?
Don't use it. I've moved to using only green leaf and didn't receive any comment cards saying "parsley leaves an off taste...." from the parsley police at our last comp.
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Unread 07-26-2011, 10:59 AM   #11
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If it is an unsanctioned contest with non-certified judges it is a total gamble. Just make it look as pretty as possibe with anything that looks good -- all bets are off. From the studies I've read on mass market barbeque sales you're best off to go sweet and heavy on the sauce and make it as red as possible. Overcook until almost falling off bone.
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Unread 07-26-2011, 11:11 AM   #12
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One thing I notice that hasn't been mentioned (I don't think) is that the back rib seems to have sauce dripping down it. Make sure that if you have the side of a rib exposed like that you are either more careful to ensure that there are no drips, or you coat the whole side of the rib with sauce.
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Unread 07-26-2011, 11:45 AM   #13
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Use more racks. I use three racks for six pieces.
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Unread 07-26-2011, 12:28 PM   #14
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I don't do competitions but I do judge for the FBA here in Florida. I have seen guys that cut their ribs with electric knives that cut real clean and easy. You might want to borrow/buy one.
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Unread 07-26-2011, 01:10 PM   #15
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We usually trim 2-3 bones off the end of of each rack (more often than not they're a bit overcooked) and use the center ribs for turn-in. Almost always taking from two racks, but sometimes you get lucky. Also - just a thought - but it looks to me like you could build your box a little higher so the meat is resting on top of your garnish instead of being surrounded by it.
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Last edited by Fat Woody; 07-26-2011 at 01:11 PM.. Reason: typo
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