Pictures of your competition ribs??

[swamprb]

This was a rib box from the Jack in 2008 when I PB'd with Smokin' Ty's.

Dayum! that's a lot of rib in the Parsley turn in!

I tasted the God Rib that day! John from Parrothead had the best tasting rib I have ever eaten in my life!!

 

[Scottie]

I don't have any pictures. I'd get as many ribs as possible in the box. If greens are allowed and there is more than 1 inch of green showing, you can get another rib in there... Also, while that fanning of ribs and turning them on their side might look good. It also dries out the ribs. Keep those cuts together and it keeps the ribs so they won't dry out.

 

[ique]

This was a rib box from the Jack in 2008 when I PB'd with Smokin' Ty's.

Dayum! that's a lot of rib in the Parsley turn in!

I tasted the God Rib that day! John from Parrothead had the best tasting rib I have ever eaten in my life!!

How did those score?

 

[Scottie]

How did those score?

Not so good. Beat 70th place, but couldn't beat 68th place...

 

[JD McGee]

I don't have any pictures. I'd get as many ribs as possible in the box. If greens are allowed and there is more than 1 inch of green showing, you can get another rib in there... Also, while that fanning of ribs and turning them on their side might look good. It also dries out the ribs. Keep those cuts together and it keeps the ribs so they won't dry out.

Good tip...thanks Scottie!

 

[Bentley]

Takes cojones to post these after looking at all the rest, but I at least had the scores on the computer to show you.

Pretty sure judge #1 was the only one not drinking at this table...They placed 6th out of 44 teams.

 

[Brewmaster]

Did you get a comment card on that pork score? (4)

 

[chambersuac]

Thanks, everyone. Looking forward to trying to come close to what you guys have posted.

 

[Southern Home Boy]

Those are all beautiful examples of excellent turn-ins. But sometimes, one needs a negative example to help put things in perspective. :wink:

Here's one of what NOT to turn in::tsk:

Good luck!

 

[Smokedelic]

Those are all beautiful examples of excellent turn-ins. But sometimes, one needs a negative example to help put things in perspective. :wink:

Here's one of what NOT to turn in::tsk:

Good luck!

Wow...looks like those might have gotten away from ya' a little bit.

 

[Ken V]

must have used wegmans apple juice:wink:

 

[Southern Home Boy]

must have used wegmans apple juice:wink:

No... there's just a lot of sugar in my sauce and we started glazing too early. The meat was actually pretty good, but the sauce got really burned. :redface:

 

[rescue_ranger]

ribs

for some reason judges did not like these ...everyone else did

 

[beerguy]

Ken, thanks - I'll remember this advice. You're a true Brethren, aren't ya
LOL

Looking forward to beating you - I mean, meeting you. I'm gonna say a special prayer for you Saturday

Oh, you did the call - the event has been moved from the River Front park to the airport due to the number of entries. You are next the hanger. I'm on runway 5. :becky::becky:

Dan you made my day. I laughed so hard i almost spilled my beer!

 

[Scottie]

for some reason judges did not like these ...everyone else did

Can I ask what you do with the Sharpie during turn-ins?

Not shigging either...

 

[rescue_ranger]

Sharpie

After I finish my turn in box I will put the leftovers in a aluminum pan cover with heavy foil and mark the top with what is in it, and put it in the hot box till we descend on it latter like locust on crops

Can I ask what you do with the Sharpie during turn-ins?

Not shigging either...

 

[warfrat]

3rd place 2010 Lakeland KCBS and 1st place 2010 FBA ribs

 

[chambersuac]

Do you guys pre-trim your ribs before you get to the comp?

 

[billm]

Do you guys pre-trim your ribs before you get to the comp?

I do spares so yea I pretrim the tips and pull membrane..if i was doing babyback probably not

btw ..good luck tommorow Dan!

 

[Southern Home Boy]

Do you guys pre-trim your ribs before you get to the comp?

I don't, but I only do four slabs of spares. Trimming them to a St. Louis cut only takes a few seconds per slab and pulling the membrane a minute or less. I usually have plenty of down time to do all that before I have to really start cooking.