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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 08-16-2010, 11:14 AM   #1
Jacked UP BBQ
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Default How to get middle of the pack ribs!

We improved from last week in the placings but I still am lost on ribs. These ribs tasted awesome and I believe looked awesome. Once again scores were all over place. Some 9's and 6's in all three judging areas.
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Old 08-16-2010, 11:47 AM   #2
mrichard
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Im in the same boat as you. A few months ago ribs were our strongest category and now I am lost. I have been middle-bottom of the field each of the last three contest and they are costing us some serious placing points. I never thought i would need to see a pshychiatrist over bbq! Those look good to me!
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Old 08-16-2010, 11:54 AM   #3
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They do look good. I would put in 7 or 8 ribs. Always remember the table captain.
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Old 08-16-2010, 12:11 PM   #4
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I would give them STRONG 7-8's! They look great!
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Old 08-16-2010, 12:53 PM   #5
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Just a suggestion but you might try two rows of 4 instead of having the one on the right/bottom just hanging out. If you align the two rows right judges wont see the bones sticking out on bottom row and because of angle on the front row you can get creative with garnish and hide/disguise front row bones so all they see is meat. If I can find a photo of what im talkin about I will post it.

I know appearance doesnt count much for score but it does count and could make a slight difference. They do look perfect themselves just not uniform. Great now I want ribs for lunch :)
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Old 08-16-2010, 12:55 PM   #6
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Quote:
Originally Posted by Warthog View Post
They do look good. I would put in 7 or 8 ribs. Always remember the table captain.

It's nice to fit more than the required six, but why "always remember the table captain"? They have no input on scores and sometimes you just can't get more than 6 to fit. Especially when the comp provides smaller than normal boxes.
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Old 08-16-2010, 12:56 PM   #7
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they look good, maybe a little less glaze (very shiny, could be the pic), the bone end is very clean, doesnt even look like smoke kissed it ( kinda too clean). should be a good 8 or atleast a 7+.

(add disclaimer here)
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Old 08-16-2010, 01:21 PM   #8
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The first thing that jumped out at me (maybe the camera's fault) is the glaze. It looks a bit thick, almost like a lacquer. Maybe cut the sauce/glaze more with apple juice to reduce the thickness a bit. Other than that, I'd give 'em a strong 7, perhaps an 8. I personally like running the bones vertically. Also, if you can fit 'em, try squeezing 8-10 bones stacked slightly on top of each other. I saw this photo today, and I'd give these a strong "8", or perhaps even a "9", albeit I'd perhaps I'd rotate them 180 degrees --> http://i384.photobucket.com/albums/o...e/IMG_1012.jpg

Got any ideas for me on brisket or pork? :)
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Old 08-16-2010, 01:32 PM   #9
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That is actually the box turned sideways. As far as teh bones go I have been told that the judges love that. I cleaned the bones before putting them in the box so they wouldnt look black and saucy. I will thin the sauce out next time.
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Old 08-16-2010, 02:32 PM   #10
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Quote:
Originally Posted by afreemaniii View Post
It's nice to fit more than the required six, but why "always remember the table captain"? They have no input on scores and sometimes you just can't get more than 6 to fit. Especially when the comp provides smaller than normal boxes.
Do not think for a second that the table captain cannot sway judges. There are always subtle ways of doing things. Remember they gather and present the open boxes to the judges. Not saying it is necessary but it don't hurt.
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Old 08-16-2010, 02:44 PM   #11
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I think most judges want a view of the smoke ring on the ribs...however, my boxes never look that nice.
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Old 08-16-2010, 02:47 PM   #12
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Quote:
Originally Posted by Jacked UP BBQ View Post
That is actually the box turned sideways. As far as teh bones go I have been told that the judges love that. I cleaned the bones before putting them in the box so they wouldnt look black and saucy. I will thin the sauce out next time.
Really? I never heard that before... Interesting...
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Old 08-16-2010, 03:04 PM   #13
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It is a bit hard to judge from a picture but they do look like the have a coating of lacquer. The also look like they are cut to slightly different sizes and the single one is a slightly different color. Think I would have given a 7 or 8
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Old 08-16-2010, 03:07 PM   #14
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59 teams, you were 30th in ribs, we were 29th... who's more mid-pack :) ?
We arranged our rib box like that, but had one going across the top also. Learned a valuable lesson this weekend too. Always bring a few extra bags of pellets.
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Old 08-16-2010, 03:29 PM   #15
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Quote:
Originally Posted by tmcmaster View Post
Really? I never heard that before... Interesting...
According to many that if there is no pull back that the rib is not cooked properly. I completely disagree with that but I will play the game.
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