Ribs judge apperience

[MUShand]

what do you think I the apperience?

 

[bbquzz]

Look award winning to me.

 

[Cliff H.]

Lets eat .

 

[Nick Prochilo]

I'd eat that!

 

[cookking]

Looks PDG!!

 

[Animal]

The glaze and color look great.

 

[bigwheel]

Looks good.

 

[dledmo]

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.

 

[bigwheel]

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.

 

[Max1]

Really, the sauce needs to be alittle more caramelized for my taste, but looks good though.

 

[Tri Tip]

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!!!

 

[Bob In Fla.]

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. As far as the meat pulling back on the bone, sometimes it just won't do that.

BOB

 

[DJ]

Look Good to Me.....but I'm no judge,..I be just an eater and, along with Nick, I'd Eat That!

 

[bigwheel]

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.