Rate my box - updated with ribs

Jaskew82 · 02-13-2012, 07:42 AM

So I now have even more respect for you guys than I had before

This was my first box ever and I learned a lot!!!

After making the ribs, cutting them and boxing them - I found that the boxing part might be the hardest part of the entire process. I wanted to move quickly so the ribs would still be warm, when I served them to my parents 1 mile away, but I also wanted to make a strong presentation.

The box was far from perfect in appearance. I need to work on my cuts so they are straighter. I also need to lower the lettuce (as previously described) so the box closes easily without the ribs hitting the roof (it did close but touched the roof). I also forgot to clean the small splash of sauce from the back of the box.

What do you guys think though? How would this score on appearance alone? 6 maybe 7?

[img=http://img38.imageshack.us/img38/5092/photofeb1260404pm.jpg]

Ron_L · 02-13-2012, 08:28 AM

That's not a bad first effort! I'd give it a 7 or 8.

I agree on the cuts. Straighter and cleaner. Also, try to keep the ribs in the same order that they were in the rack if possible. It's not a big deal, but it does make the box look better. The four ribs at the back, for example, look like they are either out of order or from different racks and they are up and down in the box, breaking the clean lines. It's the little thing like that that can separate you from the other teams.

slowerlowerbbq · 02-13-2012, 08:35 AM

^^^^What Ron said, great effort. Those look way better than some of the boxes I had in my first year. I try to get more than 6 bones in the box when I can. Usually I will cook 3-4 racks, take the best 4 middle bones from each rack and stack them in front of each other. Sorry I dont have any pics, but in yours, keep the back row of 4 and about 1/2 way down the bone of the back row, stack another 4 on top. It makes for a nice presentation IMHO and fills that box with meat.

Good Luck!!

Jaskew82 · 02-13-2012, 08:37 AM

Thanks Ron. That is one of the things I learned this weekend. Try to get the same ribs from in order from each rack. These were definitely out of order and it shows. I appreciate the feedback.

Smokenstein & monster crew · 02-13-2012, 08:51 AM

when presenting for real, make sure there are no sauce smudges on the box, wipe clean

JerryA · 02-13-2012, 12:10 PM

They sure look good!

You should even out the parsley, right side looks more full than left. I'd go with the amount on the left for the whole box.
Cut the bones straight and hopefully from the same rack, and you'll be in real good shape!

Bigmista · 02-13-2012, 01:20 PM

I saw it and wanted one. Solid 8 for me. Just the minor details keeping you from a nine. I try to give my first impression because judges will probably look at your box for maybe 10 seconds before scoring it.

Jaskew82 · 02-13-2012, 01:25 PM

Silly question for you guys but we don't have to be concerned with the parsley sticking to the ribs when they are removed from the box, do we? I can't imagine that we do but I don't know for sure. When I took ribs from the box to eat them, I got a lot of parsley stuck to the bottom of the ribs and it was kind of annoying. I don't want to 'annoy' judges...

boogiesnap · 02-13-2012, 01:39 PM

i had been considering a lettuce bed for that exact reason, but had been strongly persuaded to not.

SDAR · 02-13-2012, 02:04 PM

Quote:

Originally Posted by Jaskew82

Silly question for you guys but we don't have to be concerned with the parsley sticking to the ribs when they are removed from the box, do we? I can't imagine that we do but I don't know for sure. When I took ribs from the box to eat them, I got a lot of parsley stuck to the bottom of the ribs and it was kind of annoying. I don't want to 'annoy' judges...

That is a really good question. I mostly do Texas cooks, but have done one KCBS. Although it was a blast, I wondered this same thing.

Smokey Bones · 02-13-2012, 02:24 PM

As a CBJ, that parsley sticks to a product doesn't matter. Chicken and Ribs are the most usual for that. I select my piece, move it to my judging sheet, then when time to taste that item the parsley is picked off and set aside. Sticking parsley is a non-issue.

Stoke&Smoke · 02-13-2012, 02:29 PM

Quote:

Originally Posted by Smokey Bones

As a CBJ, that parsley sticks to a product doesn't matter. Chicken and Ribs are the most usual for that. I select my piece, move it to my judging sheet, then when time to taste that item the parsley is picked off and set aside. Sticking parsley is a non-issue.

It should be, but it isn't. I've judged at comps where other judges have said something to the effect that " I'm going to taste it as presented, so if there's parsley stuck to it I'll eat it instead of knocking it off" In my opinion, table captain should have instructed them not to do that, but I don't know that the rules have that spelled out.

The Virginian · 02-13-2012, 02:43 PM

More ribs! I would put 2 more in the box to go withthe 4.

arrowhead · 02-13-2012, 03:44 PM

Quote:

Originally Posted by Smokey Bones

As a CBJ, that parsley sticks to a product doesn't matter. Chicken and Ribs are the most usual for that. I select my piece, move it to my judging sheet, then when time to taste that item the parsley is picked off and set aside. Sticking parsley is a non-issue.

i agree, it's a non-issue.

rookiedad · 02-13-2012, 04:59 PM

Quote:

Originally Posted by arrowhead

i agree, it's a non-issue.

i don't know... as long as there are judges tasting as presented, it could be QUITE an issue.

02-13-2012, 07:42 AM	#1
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	Rate my box - updated with ribs So I now have even more respect for you guys than I had before This was my first box ever and I learned a lot!!! After making the ribs, cutting them and boxing them - I found that the boxing part might be the hardest part of the entire process. I wanted to move quickly so the ribs would still be warm, when I served them to my parents 1 mile away, but I also wanted to make a strong presentation. The box was far from perfect in appearance. I need to work on my cuts so they are straighter. I also need to lower the lettuce (as previously described) so the box closes easily without the ribs hitting the roof (it did close but touched the roof). I also forgot to clean the small splash of sauce from the back of the box. What do you guys think though? How would this score on appearance alone? 6 maybe 7? [img=http://img38.imageshack.us/img38/5092/photofeb1260404pm.jpg] __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

02-13-2012, 08:28 AM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	That's not a bad first effort! I'd give it a 7 or 8. I agree on the cuts. Straighter and cleaner. Also, try to keep the ribs in the same order that they were in the rack if possible. It's not a big deal, but it does make the box look better. The four ribs at the back, for example, look like they are either out of order or from different racks and they are up and down in the box, breaking the clean lines. It's the little thing like that that can separate you from the other teams. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

02-13-2012, 08:35 AM	#3
slowerlowerbbq Full Fledged Farker Join Date: 12-28-09 Location: Wilmington, Delawhere Downloads: 0 Uploads: 0	^^^^What Ron said, great effort. Those look way better than some of the boxes I had in my first year. I try to get more than 6 bones in the box when I can. Usually I will cook 3-4 racks, take the best 4 middle bones from each rack and stack them in front of each other. Sorry I dont have any pics, but in yours, keep the back row of 4 and about 1/2 way down the bone of the back row, stack another 4 on top. It makes for a nice presentation IMHO and fills that box with meat. Good Luck!! __________________ Mark aka Earl Slower Lower BBQ (2) 22.5" WSM, (1) 18.5" WSM, (3) 22.5" Weber Kettles, Super Fast Red Thermapen, Stoker, Airline Cart! KCBS MABA

02-13-2012, 08:37 AM	#4
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	Thanks Ron. That is one of the things I learned this weekend. Try to get the same ribs from in order from each rack. These were definitely out of order and it shows. I appreciate the feedback. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

02-13-2012, 08:51 AM	#5
Smokenstein & monster crew Full Fledged Farker Join Date: 03-13-10 Location: Selden, NY Downloads: 0 Uploads: 0	when presenting for real, make sure there are no sauce smudges on the box, wipe clean __________________ Smokenstein & The Monster Crew Whats created in the lab, stays in the lab. Hardcore scary good BBQ from a family of four My smoker will eat your WSM for breakfast Custom 55 gallon drum(s) smoker that chews wood spits out the embers. (no set it & forget it BBQ stuff for me)

02-13-2012, 12:10 PM	#6
JerryA On the road to being a farker Join Date: 08-29-10 Location: Corona, CA Downloads: 0 Uploads: 0	They sure look good! You should even out the parsley, right side looks more full than left. I'd go with the amount on the left for the whole box. Cut the bones straight and hopefully from the same rack, and you'll be in real good shape!

02-13-2012, 01:20 PM	#7
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	I saw it and wanted one. Solid 8 for me. Just the minor details keeping you from a nine. I try to give my first impression because judges will probably look at your box for maybe 10 seconds before scoring it. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

02-13-2012, 01:25 PM	#8
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	Silly question for you guys but we don't have to be concerned with the parsley sticking to the ribs when they are removed from the box, do we? I can't imagine that we do but I don't know for sure. When I took ribs from the box to eat them, I got a lot of parsley stuck to the bottom of the ribs and it was kind of annoying. I don't want to 'annoy' judges... __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

02-13-2012, 01:39 PM	#9
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	i had been considering a lettuce bed for that exact reason, but had been strongly persuaded to not. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

02-13-2012, 02:24 PM	#11
Smokey Bones Got Wood. Join Date: 04-17-10 Location: Fountain Valley, CA Downloads: 0 Uploads: 0	As a CBJ, that parsley sticks to a product doesn't matter. Chicken and Ribs are the most usual for that. I select my piece, move it to my judging sheet, then when time to taste that item the parsley is picked off and set aside. Sticking parsley is a non-issue.

02-13-2012, 02:43 PM	#13
The Virginian On the road to being a farker Join Date: 11-27-07 Location: Arlington, VA Downloads: 0 Uploads: 0	More ribs! I would put 2 more in the box to go withthe 4.