RIBS BOX 77

3/8/2012

CERTIFIED BBQ JUDGES:
Please score this BBQ Competition box using the KCBS scoring system below. Team names are kept confidential. 9-Excellent, 8-Very Good, 7-Above Average, 6-Average, 5-Below Average, 4-Poor, 3-Bad,, 2-Inedible, 1-DISQUALIFIED (give reason).

POSTING INSTRUCTIONS:
Click on BOX # in title of post above photo. Fill out the "LEAVE A REPLY" form and use the following format to TITLE each section in your post:

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SCORE/REASONS FOR SCORE: Score this entry and give reasons for your score. DO NOT mention garnish or smoke rings in your reasons for scoring. We judge meat only.

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buzz--cbj--cook

3/7/2012 09:36:24 pm

8--nice color
ribs could be placed a little 'neater'

Doc KCBS/CBJ link

3/7/2012 11:19:01 pm

9, this just pops out at me and says, ENJOY! Nice caramelizing on the glaze, really looks appetizing.

Larry CBJ/KCBS/GBA

3/7/2012 11:32:09 pm

7 - Uneven cuts, sizes, and oversauced.

BasicPatrick (KCBS cook & cbj)

3/8/2012 12:31:21 am

I dont think the cook could have made these look better. He or she probably was facing a rack with curved bones and had to slide in the uneven sizes.

Im scoring 8 (very good)

Tim KCBS CBJ/comp cook

3/8/2012 12:44:33 am

7 I give it a 7 because the meat looks tasty and has nice color and finish.

Not an 8 or 9 due to the irregular shape and size of the bones.

I might suggest also that you might want to consider a different arrangement of the meat.

Kev B. / KCBS CBJ

3/8/2012 01:18:28 am

Score: 7

Nice color but looks to be touch to much sauce. Also the ribs are not evenly cut and not all of them are the same size.

Keith - CBJ/KCBS

3/8/2012 03:00:44 am

7

These ribs look very good despite their oversauced condition. I might have been able to go 8 if I could get a look at the inside. Mostly I've counted off for that and the uneven cuts. There are some huge ribs there in the middle and some shy ribs on the outside. Ultimately, though, my guess is these ribs are probably quite tasty and I'd very much welcome an opportunity to sample them if they hit my table in a competition.

Suggestions include going with less sauce, striving for more even cuts so as the ribs have more of a uniform size and positioning them so the judges can get a look at the inside.

Hance - MIM/MBN/GBA CBJ and comp cook

3/8/2012 03:06:52 am

8

The different angles in the meat is a little distracting and taking a little away from the overall appetizing nature. The photo flash seems to have lightened this up and perhaps made it more red than mahogany colored. Not bad by any stretch. Nice lookin' ribs!

MKevenson CBJ

3/8/2012 03:10:12 am

8

due to inconsistant and ununiform cuts

Abel CBJ link

3/8/2012 04:24:48 am

KCBS CBJ
I would give them a 7
Cuts are nice and sharp, but are on an angle?? Also noticed 1 really thick rib (2nd from the bottom) in comparison to 2 very thin ones on the sides.

Smitty - KCBS CBJ

3/8/2012 06:55:20 am

7. Cuts aren't straight/parallel (see front rib for example) has a wedge appearance. Ribs are different lengths and thicknesses, (see front rib vs. the next one up for example). Above average box of ribs

rod lively

3/8/2012 09:50:47 am

cbj/comp cook,solid 8,I'd like to see just a little bit more char and some bone sticking out.

Randy Stewart KCBS CBJ

3/8/2012 11:53:32 am

Score: 7 - Ribs are not uniformly cut and a bit over-sauced for me. They have pretty good color but could be placed in the box a little more carefully.

Tom - CBJ/KCBS, MBN, NCPC & Comp Cook

3/8/2012 11:54:04 am

8
LOTS wrong with this box (every rib is different size, sauce uneven, etc.), but I'll be dadgum if I don't want to jump in and try one (especially the second rib up from the bottom - LOTS of meat!)! Looks VERY appetizing to me!

Chaz d kcbs cbj

3/8/2012 11:55:50 am

8
These ribs are GORGEOUS! Would have been an easy 9 except the cuts are very uneven and I wish they had turned at least one rib on its side to view how the rib cooked up

Splat - KCBS/CBJ FBA/CMJ

3/8/2012 11:22:52 pm

7 - above average

Suggestion, if 6 ribs won't fit in one row, use 2 rows, overlaying them. This appears that you ran out of room added another to get to 6 and then the 7th added to balance the look.
Meat looks good and moist. One thing I appreciate as a judge is when the majority of the ribs are in one or two rows and one other is set sideways such that the judge can view the cut profile.

Mike CBJ KCBS

3/9/2012 12:06:41 am

7, uneven cuts but they look good

Deb/KCBS/CBJ

3/9/2012 01:08:47 am

Score: 8
Just a bit too much sauce.

Josh CBJ KCBS

3/9/2012 01:23:37 am

8 The bottom 2 ribs have a weird shape and they look unevenly sauced. My initial reaction was 7 or 8 and I usually round up. I would try to even up the 2cnd & 3rd from the bottom since they are right in the middle where the eye is first drawn.

Gary KCBS mcbj / cook

3/9/2012 02:30:34 am

8 Very Good angled cut, color of sauce and lack of bone pull back kept me from giving a 9.

Comments are closed.

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CERTIFIED BBQ JUDGES:
Please score this BBQ Competition box using the KCBS scoring system below.

9-Excellent
8-Very Good
7-Above Average
6-Average
5-Below Average
4-Poor
3-Bad
2-Inedible
1-DISQUALIFIED (give reason).

Click on BOX # in title of post above photo. Fill out the "LEAVE A REPLY" form and use the following format to TITLE each section in your post:

NAME FIELD ON FORM:
State name/CBJ Organization (i.e, Tom - CBJ/KCBS). CBJ=Certified BBQ Judge

EMAIL FIELD ON FORM:
You must be a "registered" BBQ Critic Online Judge in order to judge boxes on this site. Proof of registration is your email. All registered judges are required add their email to the email form field. Emails are kept private and not published. If you do not list your email, your score/post will not appear on the site.

SCORE/REASONS FOR SCORE: Score this entry and give reasons for your score. DO NOT mention garnish or smoke rings in your reasons for scoring. We judge meat only.

SUGGESTIONS: Feel free to offer any suggestions on how to improve the box (keep separate from reasons why you scored the box). You can mention anything here such as garnish suggestions.

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