ModelMaker
Quintessential Chatty Farker
- Joined
- Apr 21, 2006
- Location
- Lake Ponderosa-Montezuma, IA
About biting ribs.
Unless I'm mistakin (imagin that!) all the teaching to judges in KCBS is that a bite should be taken from the side of a presented rib, all the pictures in a CBJ class show this. Explanations in print for scouring tenderness and taste indicate the bite mark of a properly cooked rib shall remain and the bone may dry immediately.
I have noticed in some of the rib pron from cooks that the width of the rib would not provide a good enough size bite to form a opinion on a score.
So what are your thoughts on how to proceed? Nibble your way down like an ear of sweetcorn until you have enough sample to make a informed score?
Take a good sized bite from the top thus taking the bite shape out of play?
Require all turn ins to be Hollywood cuts?
Judges how do you handle a skinny rib?
All opinions matter!
Ed
Unless I'm mistakin (imagin that!) all the teaching to judges in KCBS is that a bite should be taken from the side of a presented rib, all the pictures in a CBJ class show this. Explanations in print for scouring tenderness and taste indicate the bite mark of a properly cooked rib shall remain and the bone may dry immediately.
I have noticed in some of the rib pron from cooks that the width of the rib would not provide a good enough size bite to form a opinion on a score.
So what are your thoughts on how to proceed? Nibble your way down like an ear of sweetcorn until you have enough sample to make a informed score?
Take a good sized bite from the top thus taking the bite shape out of play?
Require all turn ins to be Hollywood cuts?
Judges how do you handle a skinny rib?
All opinions matter!
Ed