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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 02-12-2007, 01:30 PM   #1
ruger1v
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Default KCBS Presentation Help

A little introduction, my name is Bill and I live in Pennsylvania. I compete in about 2 competitions a year with friends. One in NJ and one in PA. I have been backyard cooking for some time and would like to step up my so called competition cooking.

I need some help on what the KCBS is looking for in rib presentation and type of ribs that are used most in competition.

A picture sent to ruger1v@aol.com would be great.

Thanks in advance..

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Old 02-12-2007, 02:18 PM   #2
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Ruger, I think you'll find a good mix of babybacks vs. spares. I prefer spares.

These are the highest placing ribs we've done so far:

I liked these, too:

As a judge, I look for color, consistent look, clean presentation. I don't need to see the cut side of the meat, but I know some judges like that. I don't want to see oversauced ribs, either.
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Old 02-12-2007, 02:30 PM   #3
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Great Photos, Thank you for the help...
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Old 02-12-2007, 02:33 PM   #4
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Heres a couple we did good on.


This is one of our best rib finishes.
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Old 02-12-2007, 02:34 PM   #5
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Jeff_in_KC has some great pictures of turn in boxes at his site. Too many to post here.

www.bigcreekbbq.com
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Old 02-12-2007, 03:00 PM   #6
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There are also a lot of pics here:

http://www.bbq-brethren.com/modules....view_album.php
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Old 02-12-2007, 04:28 PM   #7
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Wow, the response on this site is great, Thanks all.
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Old 02-12-2007, 04:50 PM   #8
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If you want to try no garnish, which is acceptable, here's one.
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Old 02-12-2007, 07:48 PM   #9
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Here are a couple of ours.


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Old 02-12-2007, 10:40 PM   #10
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DAMN Greg!!! Those just made me hungry as hell and it's bedtime! LOL! GREAT color on that meat! Nicely done!
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Old 02-13-2007, 03:58 PM   #11
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These are perfect score 180 ribs from the American Royal a couple of years back.....
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Old 02-13-2007, 04:57 PM   #12
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What part of PA ya from ruger? Be sure to stop in to the Cattle Call section to innerduce yourself.
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Old 02-13-2007, 07:43 PM   #13
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Quote:
Originally Posted by Solidkick
These are perfect score 180 ribs from the American Royal a couple of years back.....
All the ribs in this thread look great. Strangely, to me, Paola Greg's ungarnished might look best. Also, strangely, Mr. Kicks photo of the 180 AR ribs looks a little off to me, because the cut side looks a little sloppy. (The parallel ribs in that turn in look perfect to me).

Just goes to show you that judges can surprise us, and we may not have all the answers.
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Old 02-13-2007, 08:13 PM   #14
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I think I've figured it out.

I oversauce ribs at comps.
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Old 02-14-2007, 10:24 AM   #15
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Wink These did OK

These did OK :)
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