Ribs Box 136 | bbqcritic.com
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John - KCBS/MCBBJ, CTC, Rep; MBN & MABA
12/6/2012 11:24:15 am
6 - looks dry & unappealing. A finishing glaze might have been a big help.
Tom - CBJ w/ KCBS, MBN, NCPC & comp cook
12/6/2012 11:34:14 am
6
Larry MCBJ
12/6/2012 12:31:25 pm
7 - Looks like the rub was burnt.
Dick-MCBJ/CTC
12/6/2012 01:00:51 pm
Score 6. It's hard to believe that these ribs were actually cooked by a competition teams. They appear overcooked, dry, and oversauced with a extremely poor looking sauce. Absolutely no appeal for this judge.
buzz
12/6/2012 01:45:23 pm
seven--may just be the pic but----
Bill F
12/6/2012 04:44:49 pm
6 Tough to judge from photo, not from the same rack, a bit ragged.
Ike,CBJ/KCBS
12/6/2012 11:18:26 pm
Good looking ribs. Not sure about the "specks" on ribs but otherwise look edible. Possibly over cooked. 8
Frank CBJ
12/7/2012 12:10:59 am
7. - Appears too dark and clumpy sauce. Picture is dark and may be higher in person.
Fred Schaffer
12/7/2012 12:14:07 am
Good looking ribs, nice color, plain box, not overly done.
BlueSmoke KCBS CBJ/COMP COOK
12/7/2012 01:15:41 am
Good looking ribs. Look over sauced........8
Doug KCBS MCBJ & CTC
12/7/2012 02:02:15 am
Ribs look very dark, almost burnt. Also sauce looks uneven. I'd give this box a 7.
JIM VIVIANO
12/7/2012 08:40:03 am
8 sauce looks a little heavy and varying amounts of bone shown.
Lorne Rae
12/7/2012 09:38:51 am
An 8. Good arrangement, look moist and even sizing but dark photo not eye appealing.
Rod
12/7/2012 01:14:30 pm
9....I like it!
jim v
12/9/2012 12:19:35 am
8 sauce gloppy and uneven, uncovered bone lengths uneven. imo bone should be completely covered for the perfect rib.
Ed KCBS MCBJ
12/9/2012 02:42:39 am
Nice even, well made cuts. Color might be a smidge dark but meat has a lot of character and my taste buds are definetly interested.
Johnny - CBJ/NCBS
12/9/2012 01:51:07 pm
8 - Pieces 1 and 2 from left not uniform with other pieces
Keith KCBS-CBJ
12/10/2012 03:58:23 am
9 - Pic is dark so with benefit of the doubt these look excellent. Comments are closed.
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