Ugh. Can't stand by and let the above pass, as both are perfect examples of failing to adhere to to KCBS judging criteria.
Ribs: It doesn't matter how you prefer to build a box. The judge's job is to evaluate the entry as presented. Perhaps there were other reasons for your score, but to mark appearance down because you would have preferred another arrangement is wrong.
Brisket: As judges, we are to score appearance based on what we can see in the box, not on guesses as to the cook's motivations. The slices could be thick simply because the cook wanted them that way and be perfectly tender. Same goes for speculation that sauce is hiding something, lack of garnish indicates a novice team, etc. Taste and tenderness comes later - save your thoughts on these criteria for that part of the scoring after you have actually put the sample in your mouth.
FWIW, in my experience, people are much more picky about scoring photos of boxes than seeing boxes live at the judging table. In the judging tent the light is often poor and you only have 2-5 seconds to view the box (which is often moving). Flecks of pepper or a small spot of sauce on the garnish are much less of a factor when you are under the gun than when you are studying an image at your leisure on a computer screen.
