need rib review ** updated, spares added - Page 2 - BBQ Central

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Old 07-12-2008, 10:21 AM   #11
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going again today, more pics to come.
will try to get better bite through pics
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Old 07-12-2008, 11:23 AM   #12
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Only problem I see Is you aint sent me none
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Old 07-12-2008, 11:34 AM   #13
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they weren't bad, but because of something I did after purchase,
they came out ham on a stick.

today will be better, I'm sure. gonna end up switching to spares
if they don't come out perfect though.

I always thought bb's would be more impressive to judges and
win more often, but I think the judges are growing in their sophistication
to where they can appreciate spares as well.

Spares are easier to perfect, so I was hoping for some "degree of difficulty" points, but I think in the end, what's good is good.
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Old 07-12-2008, 06:14 PM   #14
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Chicken skin needs to fully cover the chicken. Crisp sauce cooked on skin with a nice even color all the way around. Judging is very different here in Texas, we turn in a fully jointed 1/2 chicken. Ribs look good, but I think the meat needs to pull a little more from the bone to show how tender they are. Just my .02 cents, overall everything looks fantastic!
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Old 07-13-2008, 03:33 PM   #15
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Meatiest BB's I've ever seen... maybe they're back ribs? Screw these guys Cappy, I''ll eat 'em!
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Old 07-13-2008, 05:29 PM   #16
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back to spares, which I am more consistent with





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Old 07-14-2008, 07:56 AM   #17
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I'm cooking with hickory and cherry, maybe the cherry is
giving it the dark look
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Old 07-14-2008, 12:37 PM   #18
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Those look damn good to me Cappy!
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Old 07-14-2008, 12:46 PM   #19
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Quote:
Originally Posted by Toby keil
Those look damn good to me Cappy!
Yeah, judges' preferences aside, they look like real good eatin'. I'd be happy to serve them. How did they get hammy, Cap'n?

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Old 07-14-2008, 12:51 PM   #20
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I basted with melted bacon fat, the curing agents were strong enough
to give me ham on a stick.
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