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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 04-02-2012, 03:09 PM   #1
jcpetro97
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Default Rib Box

Looking for some input on our box. We are doing our first comp ( ribs only ) in May, and we had a practice session on Saturday. This was the first time we put a box together, so we would love to know what you all think we did, both things we did good, as well as things to consider for the next time. We are doing another cook in two weeks.

Thanks Everyone!!

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Unread 04-02-2012, 03:24 PM   #2
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As a CBJ I'd give this box an 8 on appearance.
I like the way the ribs sit on top of the garnish instead of down into it. I like the overall symetry of the box. What I think could be improved on: the cuts are not all even, the sauce could be spread a bit more evenly, there are some blotches on some of the ribs, and dark specks that detract from the appearance. The ribs are not all the same size (not a big deal to me, but IS a BIG deal to some CBJs).
Pretty good box (especially for a first time)! A few tweaks and it would be excellent!
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Unread 04-02-2012, 03:33 PM   #3
jcpetro97
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Thanks Tom!! I appreciate the tips... I need to figure out what to do about the dark splotches. They were on the meat, so it isn't from the sauce. This is the second time we have had those splotches, and with different cookers too...
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Unread 04-02-2012, 03:48 PM   #4
tnjimbob
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I've been seeing some dark splotches on a couple of recent practice rib cooks too. Any idea where they come from?
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Unread 04-02-2012, 03:53 PM   #5
Spydermike72
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What kind of cooker are you using ??
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Unread 04-02-2012, 03:54 PM   #6
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I think those look real good for a first time. I would have slid the botum ones foward just a hair and the top back a little to frame them (so greens suround them). My opinion if the bones are curving off put them in the box like that. So they are even across the top and bottom. I wouldn't worry about the blotches cameras see better than the naked eye. I see a lot of things in pics after turnins (blotches, streaks) that we couldn't see with the naked eye. I give a strong 8.
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Unread 04-02-2012, 04:18 PM   #7
jcpetro97
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Quote:
Originally Posted by spydermike72 View Post
what kind of cooker are you using ??

wsm - 22.5" Also, the temps stayed pretty steady throughout the cook. It was the first time we used the cooker too, so there wasn't any residue on the lid or anything like that.
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Unread 04-02-2012, 04:27 PM   #8
Ryan Chester
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ribs look great. 8 or 9 from me.
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Unread 04-02-2012, 04:47 PM   #9
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Easy 8 maybe a 9 in person.
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Unread 04-02-2012, 04:59 PM   #10
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Solid 8. I would suggest to either trim the ribs that are up on the others so they are straight across the top or slide the one on the left up and and the next one up a little and the last one down a little so they angle down in a straight line. Just a thought to try and see how it looks. keith
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Unread 04-02-2012, 05:03 PM   #11
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Could the dark spots have come from condensation drips from the lid?
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Unread 04-02-2012, 05:42 PM   #12
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Quote:
Originally Posted by bbq.tom View Post
As a CBJ I'd give this box an 8 on appearance.
.... there are some blotches on some of the ribs, and dark specks that detract from the appearance...
See as a CBJ I'm just the opposite. If there weren't specs, and just perfect sauce it looks like the sauced wasn't cooked or or integrated into the final product. In reality I judge as present (specs or not).

As for the ribs, having done a lot of my rib boxes I can tell what happened. The ribs don't run straight up and down. In fact, if you put the ribs down the way there were on the rack, you probably would have a straight light across the top, but the ribs wouldn't run vertical, they would be more angled (say top left toward lower right).

Good first box, I'd give it an 8.
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Unread 04-02-2012, 05:52 PM   #13
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Remember to close the lid and let your entry sit for 15 minutes after plating before taking a photo or taste testing. That is the length of time from your tent, to the turn in, to the judging table, til be opened by the judges. That way you can see if your sauce runs or the condensation ruins your box...

Enjoy and good luck ya'll!!!

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Unread 04-02-2012, 05:55 PM   #14
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Nice box - a solid 8 here with time to analyze every minutia; probably a 9 at the table. I would have changed out the 2nd and 4th rib from the left on the bottom row. The 2nd rib is considerably narrower than the others and the 4th one isn't cut square - the side meat is a little distracting.

Quote:
Originally Posted by tnjimbob View Post
I've been seeing some dark splotches on a couple of recent practice rib cooks too. Any idea where they come from?
It's the bone marrow dripping out of the upper rack when they are cooked on a vertical or rotisserie. It stains the meat and it won't come out.
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Unread 04-02-2012, 06:10 PM   #15
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JMHO, but it looks like you had room for another row. I like to present a full box if they fit. Very nice for a first box, wish my first one looked that good.I'd give it an 8.
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