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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 07-29-2011, 02:10 PM   #1
kwas68
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No this isn’t a subject for the Woodpile!
I entered a local rib contest and the rules state that we are to submit a single rib in a 9” x 9” box. Garnish is allowed. Any recommendations?
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Unread 07-29-2011, 02:43 PM   #2
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Unread 07-29-2011, 02:47 PM   #3
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Quote:
Originally Posted by kwas68 View Post
No this isn’t a subject for the Woodpile!
I entered a local rib contest and the rules state that we are to submit a single rib in a 9” x 9” box. Garnish is allowed. Any recommendations?
Now that is WEIRD.

If it is open garnish, I would add a lot of color and fruits/veggies that go well with pork.
Pineapple and Basil comes to mind.
Lots of others I am sure.

I am lost-- I wish you well.

TIM
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Unread 07-29-2011, 03:11 PM   #4
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Wow, now that is a tuff contest. I would surround it with some shavings of the wood you smoked it with accompanied by fruit that accompanies pork well. Ah, but what the heck do I know.
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Unread 07-29-2011, 06:44 PM   #5
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One rib???? OMG, that's a lot of pressure... I HOPE that it's only one judge, or that they're REALLY GOOD Friends!! (noooo, I don't want to even think about that!)
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Unread 07-29-2011, 08:41 PM   #6
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Well, I would give them a Hollywood cut rib at least.

Do they specify what kind of rib? Can it be beef? What are the criteria upon which it will be judged? Who will judge it?
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Unread 07-29-2011, 09:19 PM   #7
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Hollywood cut would give the judge(s) a lot more to see. Keep the garnish simple, don't let it over shadow your beautiful double-wide rib!
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Unread 07-29-2011, 09:53 PM   #8
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Is Hollywood cut the same as Cadillac?
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Unread 07-29-2011, 10:25 PM   #9
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I'm not a very seasoned competitor, but ONE rib??? Are you sure? Not one rib per judge? Sounds weird. Good luck with your contest and let us know how ya do.
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Unread 07-29-2011, 11:12 PM   #10
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Holywood cut, I've also heard Iowa Cut, KC cut.... basically you remove every second bone so the remaining bones have large sidecars of meat on each side. two bones worth of meat on one rib.
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Unread 07-30-2011, 12:33 PM   #11
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Check with the organizer. Maybe they meant one slab ???

--frank in Wilson, NY
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Unread 07-31-2011, 01:08 PM   #12
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Quote:
Originally Posted by Matt_A View Post
One rib???? OMG, that's a lot of pressure... I HOPE that it's only one judge, or that they're REALLY GOOD Friends!! (noooo, I don't want to even think about that!)

I would just like to add... "ewwww!!!"
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Unread 07-31-2011, 01:20 PM   #13
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I agree with comfrank above. i cant type for chit, maybe its an error.
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Unread 08-01-2011, 12:28 PM   #14
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The rule states: Each contestant MUST submit at least one (1) separated rib in three (3) separate containers.

Only KCBS garnishes are allowed.

Not sure how I'm going to pull this off.
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Unread 08-01-2011, 12:50 PM   #15
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kwas68, I guess there will be three judges... Cook a couple racks, choose the best three ribs. Look for straightness of bone, meatiness, great glaze, etc. Then, being careful to make a straight, clean cut, slice through the rack as close as you can to the two ribs on either side of the perfect rib. This will give a nice chunk of meat on each side of the rib. You might consider a dense parsley bed and orient the rib from front to back. That way when the table captain (if there is one) tilts the box for the judges to see, the rib won't want to roll on its side.

I did notice that it says "at least one" it's not unheard of to put more meat in the box than required. That is, if you have enough gorgeous ribs to put two per box.
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Last edited by Matt_A; 08-01-2011 at 12:52 PM.. Reason: spelling error
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