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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 08-04-2008, 02:23 PM   #1
monty3777
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Default Critique these baby backs

My first comp is in 3 weeks and I am experimenting with loin backs. Any critiques you have would be helpful!

http://s283.photobucket.com/albums/k...t=ac717aba.pbw
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Unread 08-04-2008, 02:29 PM   #2
HeSmellsLikeSmoke
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Pretty hard to judge anything but presentation from pictures, but those look like they have promise.
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Unread 08-04-2008, 02:32 PM   #3
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Yeah, I guess I'm looking for obvious gaffs that a newbie like me might miss!
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Unread 08-04-2008, 02:40 PM   #4
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Look like you will get a call! Good luck.

Where is the comp?
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Unread 08-04-2008, 02:43 PM   #5
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The damned things are moving too fast! But here's my initial impression...

The really straight slab on the right appears to be a good choice.

Your cuts are a little jagged. You need smoother cuts. Don't jack up your bark!

I'm guessing they're a little UNDER cooked if anything, just judging from the bite. The KCBS "standard" is undercooked for most of the public. "Fall off the bone tender" is what they like in a rib. Well, I don't advocate overcooking them but bite marks are ridiculous. As I was told by a person who has been around KCBS since the start, this KCBS standard thing was basically started by one person who began teaching judges that way. Just one person's opinion there... However, when I stopped trying for bite marks, we started getting a little higher rib scores. FWIW
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Unread 08-04-2008, 02:43 PM   #6
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Nice looking ribs. I'd eat 'em.

Make sure your knife is sharp so you get clean cuts and try to put them back together so they look like they are still one slab if possible.
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Unread 08-04-2008, 02:51 PM   #7
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Thanks guys - the comp is in Dubuque, IA on the 30-31st.
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Unread 08-04-2008, 03:29 PM   #8
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Those looked pretty good after I figured out how to get rid of the sparklies. ;)

That one with the bite out of it. How easy did the meat come off the bone?
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Unread 08-04-2008, 03:37 PM   #9
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Quote:
Originally Posted by Arlin_MacRae View Post
Those looked pretty good after I figured out how to get rid of the sparklies. ;)

That one with the bite out of it. How easy did the meat come off the bone?
It was slightly undercooked. Some tug but not a lot - but it wasn't clean. I used a 2-1-1 method figuring that I would rather undercook in practice.
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Unread 08-04-2008, 03:51 PM   #10
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they look nicely glazed, a hard thing to do. Also, nice job keeping that sheet pan clean, those things are a pain!!
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Unread 08-04-2008, 03:56 PM   #11
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i HATE THOSE ZOOMING PICTURES!!!YOU NEED TO ANNOUCE A WARNING!!! THEY FREAK ME OUT!!!!!!
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Unread 08-04-2008, 04:07 PM   #12
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Quote:
Originally Posted by monty3777 View Post
I would rather undercook in practice.
verrrrryyyy slightly over cook in comp, the meat will tighten up by the time they get to the table...and I'll now get killed privately for telling you that...
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Unread 08-04-2008, 05:20 PM   #13
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Nice job w/ the glaze. They sure look good!
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Unread 08-04-2008, 08:27 PM   #14
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Looks great, work onthe knife skills a little. Other than that see you on stage to get your prize!
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Unread 08-04-2008, 11:16 PM   #15
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Thats the easy part....try building a box now!!
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