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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 03-02-2010, 01:27 PM   #1
douglaslizard
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Default working on my rib box

i think its getting better.what say you guys.(first try)

after a couple suggestions
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Unread 03-02-2010, 01:31 PM   #2
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I would say huge improvement. Still need cleaner cuts, big mistake people make is not letting the knife do the work, If you need to push hard, it is too dull. I also like bone up.
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Unread 03-02-2010, 01:46 PM   #3
HandsomeSwede
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I would agree with both points made by Jacked Up. Biggest mistakes we made when starting: not using the proper knife and thinking we could get 8 turn-in ribs from one or two racks.

It looks like you are using spares. Do not worry about getting 4 turn-in ribs from one rack and 4 from another, which it appears you did here. Rather, do your "Hollywood" cut and then simply take the best 8 looking ribs. You may need to cook 3-4 racks in comps to get those 8 ribs to turn-in. You are going to sacrifice more with spares than you will with baby backs given the nature of the bones.
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Unread 03-03-2010, 04:00 PM   #4
The_Kapn
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The second pic looks pretty good.

I would flip the front row over though.
I think they would lay better in the box.

Keep up the good work.

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Unread 03-04-2010, 02:49 PM   #5
ChiefOsceola
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So what is the idea...what do you want to see in a box? I'm guessing you want uniformity in length? I see some people presenting their ribs on their side showing off the smoke ring. What is the preferred method of turn in...because I looked @ the "worst you've ever turned in" thread, and thought they all looked awesome.
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