KCBS Presentation Help

ruger1v · 02-12-2007, 01:30 PM

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..

cmcadams · 02-12-2007, 02:18 PM

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.

ruger1v · 02-12-2007, 02:30 PM

Great Photos, Thank you for the help...

SP · 02-12-2007, 02:33 PM

Heres a couple we did good on.

This is one of our best rib finishes.

Plowboy · 02-12-2007, 02:34 PM

Jeff_in_KC has some great pictures of turn in boxes at his site. Too many to post here.

www.bigcreekbbq.com

MoKanMeathead · 02-12-2007, 03:00 PM

There are also a lot of pics here:

http://www.bbq-brethren.com/modules....view_album.php

ruger1v · 02-12-2007, 04:28 PM

Wow, the response on this site is great, Thanks all.

Paola Greg · 02-12-2007, 04:50 PM

If you want to try no garnish, which is acceptable, here's one.

we'll smoke u · 02-12-2007, 07:48 PM

Here are a couple of ours.

Jeff_in_KC · 02-12-2007, 10:40 PM

DAMN Greg!!! Those just made me hungry as hell and it's bedtime! LOL! GREAT color on that meat! Nicely done!

Solidkick · 02-13-2007, 03:58 PM

These are perfect score 180 ribs from the American Royal a couple of years back.....

Kirk · 02-13-2007, 04:57 PM

What part of PA ya from ruger? Be sure to stop in to the Cattle Call section to innerduce yourself.

G$ · 02-13-2007, 07:43 PM

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.

Jeff_in_KC · 02-13-2007, 08:13 PM

I think I've figured it out.

I oversauce ribs at comps.

smokincracker · 02-14-2007, 10:24 AM

These did OK :)

02-12-2007, 01:30 PM	#1
ruger1v Is lookin for wood to cook with. Join Date: 02-12-07 Location: Penn's Woods Downloads: 0 Uploads: 0	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..

02-12-2007, 02:18 PM	#2
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	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. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

02-12-2007, 02:33 PM	#4
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City Downloads: 0 Uploads: 0	Heres a couple we did good on. This is one of our best rib finishes. __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

02-12-2007, 02:34 PM	#5
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	Jeff_in_KC has some great pictures of turn in boxes at his site. Too many to post here. www.bigcreekbbq.com __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

02-12-2007, 07:48 PM	#9
we'll smoke u is Blowin Smoke! Join Date: 07-21-06 Location: Valley, Nebraska Downloads: 0 Uploads: 0	Here are a couple of ours. __________________ Scott Burke www.wellsmokeubbq.com www.operationbbqmw.org KCBS MEMBER #24303 COUNTRY SMOKER 570 PELLET FEEDER ONE SMALL HOME MADE VERTICAL WEBER KETTLE GOLD 221/2 WEBER BABYQ

02-12-2007, 02:30 PM	#3
ruger1v Is lookin for wood to cook with. Join Date: 02-12-07 Location: Penn's Woods Downloads: 0 Uploads: 0	Great Photos, Thank you for the help...

02-12-2007, 03:00 PM	#6
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO Downloads: 0 Uploads: 0	There are also a lot of pics here: http://www.bbq-brethren.com/modules....view_album.php

02-12-2007, 04:28 PM	#7
ruger1v Is lookin for wood to cook with. Join Date: 02-12-07 Location: Penn's Woods Downloads: 0 Uploads: 0	Wow, the response on this site is great, Thanks all.

02-12-2007, 10:40 PM	#10
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	DAMN Greg!!! Those just made me hungry as hell and it's bedtime! LOL! GREAT color on that meat! Nicely done! __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

02-13-2007, 04:57 PM	#12
Kirk is One Chatty Farker Join Date: 09-06-05 Location: Langhorne PA Downloads: 0 Uploads: 0	What part of PA ya from ruger? Be sure to stop in to the Cattle Call section to innerduce yourself. __________________ Backyard All-Stars BBQ Team "Too much pork for just one fork" - SCOTS

02-13-2007, 08:13 PM	#14
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	I think I've figured it out. I oversauce ribs at comps. __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

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