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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 06-07-2012, 07:20 PM   #1
manbearpig
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Default Double rib cut

What do you all think of the double rib cut like Melissa Cookston turned in on Pitmasters. I like it it. It's the way I always cut for family get togethers.Do you think we'll see it more in competition?
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Unread 06-07-2012, 07:40 PM   #2
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The double cut rib would be hard to use in competition. You have to turn in at least 6 servings in your box, and unless you were cooking very small ribs, I think it would be tough to fit 12 rib bones in a box!
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Unread 06-07-2012, 07:50 PM   #3
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Good point. Although she did it with babybacks I think you could squeeze St. Louis ribs in there too.
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Unread 06-07-2012, 07:51 PM   #4
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It'll be the cupcake chicken of the 2012 season.
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Unread 06-07-2012, 08:03 PM   #5
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Great idea but I am not sure you could get enough ribs in there for six judges. It is this kind of creative thinking that will make you and your bbq partner grand champions
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Unread 06-07-2012, 08:19 PM   #6
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MBN and MIM it's been the average/typical cut for at least the last 8 or 9 years....

I dont think it'll fly with consistency in KCBS comps because of how they define the perfectly tender rib (bite through), where in MBN/MIM (and GBA) it's defined as "pull cleanly from the bone with only slight resistance"; in this case the 2 bone cut gives the judge two bones to "pull apart".
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Unread 06-07-2012, 08:40 PM   #7
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Quote:
Originally Posted by Lake Dogs View Post
MBN and MIM it's been the average/typical cut for at least the last 8 or 9 years....

I dont think it'll fly with consistency in KCBS comps because of how they define the perfectly tender rib (bite through), where in MBN/MIM (and GBA) it's defined as "pull cleanly from the bone with only slight resistance"; in this case the 2 bone cut gives the judge two bones to "pull apart".
Neither of those require your meat to go in a 9x9 box do they? I still think it's an issue of having room in your box for KCBS style comps!
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Unread 06-07-2012, 09:14 PM   #8
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Quote:
Originally Posted by "Bone to Bark" BBQ View Post
Neither of those require your meat to go in a 9x9 box do they? I still think it's an issue of having room in your box for KCBS style comps!

I do believe MBN/MIM has a "blind" portion of judging that is presented in a standard styro clamshell....

I turn in baby backs for KCBS, and on numerous occasions have turned in 6 over 6 for a total of 12 bones.
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Unread 06-07-2012, 09:40 PM   #9
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In fba i turn in 11-12 st luis and up to 15 bb ribs. So what is so unbeliveable other than the greens missing
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Unread 06-07-2012, 09:47 PM   #10
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Not sure why it wouldn't fit. I mean she turned in 12 bones in her box. It was 3 dry double cuts and 3 wet double cuts.
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Unread 06-07-2012, 10:31 PM   #11
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Those clam shells looked huge...
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Unread 06-07-2012, 10:41 PM   #12
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I only do double rib when i have small ribs with my spares. but last time i did it I got 3rd out of 75 teams
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Unread 06-08-2012, 08:20 AM   #13
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If you are going to do a double cut, you have better be damn sure the ribs are spot on. If they aren't, its going to show very quickly when they try to separate the ribs.
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Unread 06-08-2012, 08:47 AM   #14
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Good information , thank everyone.
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Unread 06-08-2012, 09:06 AM   #15
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Quote:
Originally Posted by "Bone to Bark" BBQ View Post
Neither of those require your meat to go in a 9x9 box do they? I still think it's an issue of having room in your box for KCBS style comps!
Yes, they both require it. Mind you, both of these are no garnish sanctioning bodies, so you dont have that in there taking up space.

I've actually done this a few times in KCBS for fun, and actually got 8's and 9's in tenderness...
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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