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Unread 08-31-2010, 04:07 PM   #1
thillin
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Default KCBS Rib box question

So I've been competing in IBCA about 2 years now. Doing my first KCBS comp this weekend. Trying to decide on rib placement. Parallel to the hinge or perpendicular to the hinge? Any advice?

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Unread 08-31-2010, 04:08 PM   #2
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Perpendicular
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Unread 08-31-2010, 04:10 PM   #3
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Yep ^^^
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Unread 08-31-2010, 04:11 PM   #4
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Quote:
Originally Posted by Anchors Smokeshop View Post
Perpendicular
^^^^^^^^
What he said.
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Unread 08-31-2010, 07:48 PM   #5
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Make sure the K's are facing up.
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Unread 08-31-2010, 09:06 PM   #6
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For this contest only, I'd turn them in meat side down.










Well, ok, I'd do as suggested above, perpendicular. Hope to meet you and some of the other brethren there.
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Unread 08-31-2010, 09:16 PM   #7
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Perpendicular, thumbnails up. Fill it up!
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Unread 09-01-2010, 09:43 AM   #8
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perpindicular, but staggered diagonally from corner to corner with two ribs cut side up in the empty space on each side like parenthesis.
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Unread 09-01-2010, 11:29 AM   #9
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Interesting responses. The majority of rib boxes I've seen this year at the eight contests I've judged in GA/TN/AL/NC have been parallel if a single row, perpendicular if stacked. Be careful about showing the cut sides - a single sauce smudge or ragged cut and you're going to be scored down in most cases.
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Unread 09-01-2010, 12:02 PM   #10
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Quote:
Originally Posted by CivilWarBBQ View Post
Be careful about showing the cut sides - a single sauce smudge or ragged cut and you're going to be scored down in most cases.
Ragged cut, yes. A sauce smudge shouldn't effect the score.
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Unread 09-01-2010, 12:43 PM   #11
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Perpendicular with two rows shingled to get a nice full box.
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Unread 09-01-2010, 01:38 PM   #12
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diagonal
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Unread 09-01-2010, 02:30 PM   #13
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Quote:
Originally Posted by Bigmista View Post
Make sure the K's are facing up.
Explain in more detail what the K's are please.

Quote:
Originally Posted by Mister Bob View Post
Perpendicular, thumbnails up. Fill it up!
I have not heard the term "Thumbnails" yet. Please explain.
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Unread 09-01-2010, 03:07 PM   #14
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Quote:
Originally Posted by trueque View Post
Explain in more detail what the K's are please.



I have not heard the term "Thumbnails" yet. Please explain.
I think BigMista was being phunny about the "K"s (in reference to your first "K"CBS contest) unless it's something I've never heard of either which is entirely possible.

The "Thumbnails" are the portions of the rib bone that are exposed when the meat pulls back from them during cooking.
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Unread 09-01-2010, 05:21 PM   #15
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Since I don't use Kingsford, I don't worry about the Ks
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