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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 08-03-2013, 08:20 AM   #1
fnbish
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Default Judges Score My Ribs Please

Sitting around looking at some of my boxes. Wanted to see what you judges think of these. Let me have it.

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Unread 08-03-2013, 08:36 AM   #2
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Can I give a critique if I'm not a judge?
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Unread 08-03-2013, 08:48 AM   #3
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Well done, an 8, maybe a 9 if I saw them in person. Someone is going to comment on the parsley sticking up in the front; I'm judging the meat. I want to dig in and taste it.
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Unread 08-03-2013, 08:55 AM   #4
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Quote:
Originally Posted by cpw View Post
Can I give a critique if I'm not a judge?
Well, I guess............ .
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Unread 08-03-2013, 08:57 AM   #5
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Judging from a picture is much different than at the table, but I will express my 3 second opinion, then be a little more critical.

Solid 8

Now a little more time studying the picture--Not too much sauce, good. The left 3 bones have dark splotches that the right 2 don't. The 5 across the top look like they came from 1 slab and the knife cuts are good, no tearing of the meat, thats good. May be the picture perspective but some of the bones look like they are a little wedge shaped, and the whole 5 together look a little skewed, not bad but just pointing out. I am never sure what to think about 1 bone turned sideways....it always looks a little left out to me. If you are doing it to show the cut side of a rib, I usually am studying the box as the table captain is presenting it around the table and can most of the time observe the cut edge as it is coming towards me. Not a deduct, just another observation.

Were these actually judged? Wonder what your scores are if they were. To me it is a pretty solid looking box.
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Unread 08-03-2013, 09:09 AM   #6
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Being very picky, an 8. The color isn't uniform across the ribs, and the rib in front takes away from the look of the ones in back. Try reversing the position and have the single rib in back.

Also, even though it's not a garnish comp, neatening up the parsley all the way around so it makes a nice, even frame could make a slight difference in that first impression.
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Unread 08-03-2013, 09:17 AM   #7
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Quote:
Originally Posted by fnbish View Post
Well, I guess............ .
OK, here goes then:

For me, the most distracting thing about the box is that the 5 rib slab at the top isn't rectangular, or at least the top and bottom edges aren't parallel. Take this and then add into it that a couple of the ribs are slightly wedge shaped, makes the whole box a little out of whack. I don't mind having the 6th rib on the bottom, but because it is rectangular it just reinforces the skewed top rack.

I think the color/sauce/and all that look pretty damn good though. The only other comment I would have is straighten up the parsley a little around the edges, and you'd be good to go.
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Unread 08-03-2013, 09:30 AM   #8
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Is the difference, the 2 bones on the right are from a different rack than the rest?
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Unread 08-03-2013, 09:35 AM   #9
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Quote:
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Is the difference, the 2 bones on the right are from a different rack than the rest?
No. This is 6 consecutive ribs from one rack. The bottom rib came from the left side. All 6 won't sit in straight across. At least not on this rack. Trying to figure out a way to make 6 look good in a box. 3 on 3 doesn't look great to me.
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Unread 08-03-2013, 09:43 AM   #10
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Quote:
Originally Posted by fnbish View Post
No. This is 6 consecutive ribs from one rack. The bottom rib came from the left side. All 6 won't sit in straight across. At least not on this rack. Trying to figure out a way to make 6 look good in a box. 3 on 3 doesn't look great to me.
Why not 4 over 4? Or are you trying to get everything out of one rack?
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Unread 08-03-2013, 09:53 AM   #11
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8 + , looks good. nice full looking box.
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Unread 08-03-2013, 09:57 AM   #12
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Rotate your Racks 180 degrees in the middle of the first stage of your cook. Looks like you have a temp variance from front to back. And those are a solid 8
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Last edited by WineMaster; 08-03-2013 at 11:18 AM..
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Unread 08-03-2013, 07:59 PM   #13
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I'd score it a 7

Inconsistent size and color
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Unread 08-03-2013, 10:09 PM   #14
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An 8, if you had not BBqed someone's index finger and put it in the front of the box, probably a 9.
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Unread 08-03-2013, 10:30 PM   #15
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Just makes 8 for me but that exact same 6 bones could be a 9

1) I would flip the 5 bone section around putting the pull back exposed bones pointing toward the hinge of the clamshell.

2) With the direction I explain in #1, I would lay the 5 bone section 1/2 inch above the the bottom of the clamshell (away from the hinge) and lay the bottom cut line of the slab parallel with the bottom of the clamshell. It is ok that the pull back bones curve with the shape of the rack as that is natural and shows that they are from the same rack

3) I would place the 6 th bone between the top of the rack and the hinge of the clamshell...above the 5 bone rack as opposed to below.
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