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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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Old 02-09-2013, 08:31 PM   #1
Bigmista
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Default Opinion on practice rack

I cooked a practice rack today while I was at the market today. I used an experimental new rub and cooked these straight with no wrapping, brown sugar, etc. I would appreciate your honest opinions on the appearance of the meat, both with and without sauce.









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Old 02-09-2013, 09:41 PM   #2
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they look good to me but that sauce looks reeel good
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Old 02-09-2013, 09:47 PM   #3
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I really like the look of those ribs without sauce. I have a comp coming up that is NO SAUCE ALLOWED Hope mine turn out as good
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Old 02-09-2013, 09:50 PM   #4
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The ones w/o sauce look dark to me and the color is uneven.
The sauced ones look awesome. Bite mark looks clean.
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Old 02-09-2013, 09:52 PM   #5
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Always hard to tell through pics but they look a touch dark in spots. The sauce helps hide it. IMHO
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Old 02-09-2013, 10:53 PM   #6
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In the un-sauced picture on the bottom third of the ribs where the dips between the bones is more pronounced it appears that it has pooled some moisture or rub or a combination of both and left dark spots. Not sure that you could do anything about it other than maybe brush them every once in awhile but then they aint cooking. The un-sauced picture, to me, is much more appealing than the sauced picture, but i'm not really a sauce guy. Their appears to be a big black chuck under the sauce, not sure if that is a piece of rib that got brushed or moved over or if its a clump in the sauce but it takes away from the appearance. Bite marks look clean and beautiful.
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Old 02-09-2013, 11:17 PM   #7
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Dag-nabit Neil , how am I supposed to do this? As a judge I'd give a 9 to either one of these if I was lucky enough to get them at my table. On a personal note - I prefer the dry rub to the sauced, but then again, I just might finish with a cherry / habanero glaze or a mango / habanero one.
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Old 02-10-2013, 12:22 AM   #8
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I like how the slab looks before being sauced, it seems pretty moist, the cut ribs don't seem to have much color, the bones look dry but the meat appears to be cooked to perfection, the sheen on the sauced bones does a good job reflecting the light.
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Old 02-10-2013, 03:37 AM   #9
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Like it.....Looks better without sauce. But for comp, get that sauce glazed and shiny. Just one opinion.
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Old 02-10-2013, 07:08 AM   #10
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Your sauce could be set a little harder.

The dark spots may cost you in appearance, but taste counts for more points. I wouldn't throw the baby out with the bath water.
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Old 02-10-2013, 08:15 AM   #11
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looks like tony romas.........


Nice rack Neil
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Old 02-10-2013, 08:39 AM   #12
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They both look good to me!
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Old 02-10-2013, 08:51 AM   #13
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Some fine looking ribs there!!
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Old 02-10-2013, 12:36 PM   #14
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I think they both look excellent - if I were judging them, I'd give them a 9 for appearance.
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Old 02-10-2013, 12:42 PM   #15
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I'd love to eat both, but initially I preferred the dry rib!
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