Ribs judge apperience

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MUShand

Senior Cook
Joined
Apr 24, 2012
Messages
233
Location
Springfield, Missouri
ImageUploadedByTapatalk1361062232.840201.jpg what do you think I the apperience?
 
They would look better if they were on a plate in front of me! Very nice, maybe a little more bone showing might the only small thing I could see.
 
IBCA Lynn might nag a bit if they are turned in as wet as they look. Then you have to listen to the standarized lecture about it being a meat contest vs a sauce contest..and make you go back and wipe off some of the sauce. It just can get a little humiliating sometimes. Now if them happen to be Baby Backs..she take a curvy bone and whup you over the head with it all the way back the camper.
 
They would look better if they were on a plate in front of me! Very nice, maybe a little more bone showing might the only small thing I could see.

X2 they look outstanding but I agree they look a little undercooked due to the bones not quite showing enought. That's just a perception though as they may have been the most tender ribs ever. Great cook!!!
 
They look kinda shiny and plastic-ey on this screen, but I doubt that's in real life.;)

I have to agree about the plate in front of me. :D As far as the meat pulling back on the bone, sometimes it just won't do that.

BOB
 
Never heard of not enough bones sticking out..gasp. I started to nag because I seen some. In God's Country grand prize winning ribs do not show any end bones or the most miniscule amount allowed. I would say 1/4" poke out be enough to knock em from 1st to third..other criteria remaining the same. I would vote to turn in the rack not showing the bones..less cooking in Sunny CA. lol. Sharp pullback on the ends means they was cooked too hot and fast.
 

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