How to slice ribs for competition?

Discussion in 'General Discussion' started by shultz34, Apr 30, 2014.

  1. shultz34

    shultz34 Newbie

    When my ribs are done smoking, what is the best way to cut them into individual bones to turn in for competitions? Many times mine are curved and I think that may lower my 'Appearence' scores. I would like straight looking uniform ribs.
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    back ribs are curved and spare ribs are straight (St Louis style)

    spares on top and baby backs on the bottom

     
    Last edited: Apr 30, 2014
  3. brooksy

    brooksy Master of the Pit

    Those are some good looking ribs!
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    those are ribs I found on google images just for reference.. Mine look better than that...lol
     
    Last edited: Apr 30, 2014
  5. brooksy

    brooksy Master of the Pit

    Oh gotcha! Doesn't really change the fact that they look really good and are making me hungry. ;-)
     
  6. shultz34

    shultz34 Newbie

    The packaging said St Louis cut spare ribs. Not baby backs.
     
  7. shultz34

    shultz34 Newbie

    The package said St Louis cut spare ribs. Not baby backs. But they were curved.
     
  8. shultz34

    shultz34 Newbie

    The package said St Louis cut spare ribs. Not baby backs. But they were curved.
     
  9.  

    Good come back Joe.
     
  10. I watch BBQ Pitmasters and DivaQ TV shows.  When they do comp ribs, the slice them so there is meat on both sides of the bone.   What I think they do is cut close to every other bone, then leave the bone with no meat on out of the box.  Then they place them in box, decorated with parsley.


    I used my search engine and typed 'submitting competition ribs' and then clicked over to images to find the site with this image.  You can find very much info on submitting ribs to the judges.
     
    shultz34 likes this.
  11. shultz34

    shultz34 Newbie

    Thanks.
     
  12. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    For the cut you are talkig about with using every other bone you will need at least 2 racks for your box if you want all the bones straight. On the St. Louis cut ribs they use the spare ribs with the cartilage end cut off along the bone. If you look at the bones before you cook them you will see one end will have 6-7 bones straight, then as you keep going the bones will start to curve. So if you are doing the double cut and want them straight you will lose about 1/3 - 1/2 of the rack to present. You then end up with 3-4 presentation pieces per rack.

    Not sure what circuit you are competing in, but the FBA circuit does not use the green stuff in their boxes. I have judged a few in that circuit and have not heard any knock for the sigle cut or curved bones. I have seen plenty get knocked for sloppy boxes with horrible knife work, swimming in sauce, sauce all over the inside of the lid of the box and even black ribs.

    For me in anything I do in any of my kitchens or have my Team prepare that requires knife work. A sharp appropriate knife is a must. A sharp knife will allow you to cut without much pressure. The appropriate knife will get you a cleaner looking cut.

    When you are slicing a large cut of meat or anything really, each time you change direction you will leave a slight line on the product. A sharp appropriately sized knife will allow you to change directions less. If you look at a brisked when It is cut with a sharp appropriately sized knife properly you will only see a couple of these direction changes at most, best is only one. Then if you look at one with a wrong sized or dull knife it will look like it was cut with a chainsaw.

    What is funny is listening to judges make comments on the knife work and they themselves do not know what was wrong, just that it looks ugly.

    Hope this helps a bit......

    Jeramy
     
  13. shultz34

    shultz34 Newbie

    Thanks.
     
  14. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Is this your first competition?
     
  15. shultz34

    shultz34 Newbie

    No. I am trying to improve my appearance scores.
     
  16. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    slice them so there is meat on both sides of the bone.   What I think they do is cut close to every other bone, then leave the bone with no meat on out of the box.

    THIS^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

    .
     
  17. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    What circuit are you competing in? What division? Maybe try taking pics of your boxes and getting with some of the judges in your circuit and see what they say about your presentations. The way there is little or no feedback is very frustrating. That is actually part of the reason I have not pushed more to judge or compete more then I do. I feel with the time and money invested by the competitors, they deserve to know why they were scored what they were, for better or worse...........
     

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