It happens buddy you just gotta keep cooking. If you want to win in bbq it’s not just about taste. I’m sure they were good
AKA cigars 
If it’s not about the taste than how do you win?
Well I figured out what I did wrong!
It helps if you actually turn in your entry and not leave it in the warmer. I was too busy helping my partner prepare his Mac and cheese and thought I handed them the box.
Sick to my stomach that I went though all that work. The guy who won was in the tent next to me and he said they would have had him worried.
Everyone got a good laugh but me.
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LOL rookie
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I’m pretty upset. We were up at midnight setting up and starting the smokers. I know it’s not all about winning. I had fun and got to see countless people enjoy my ribs. Not knowing my entry was 6 foot behind me covered up… I’ll be doing more of these! I’m pretty hooked.
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@Clean_Blue they judge on taste but also the bite. Your presentation in the box. How you cut and trim your ribs lots of things go into it. You gotta cook to your region.
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One of the biggest things that gets new guys on the ribs is not removing the membrane on the back. Some butchers remove it ahead of time but a lot of them are left on and especially if you buy the prepacked ribs.
If I remember right when the judges bite into a rib they usually take a bite out of the side. If the ribs are cooked too long all the meat will slide off of the bone. They are looking for tenderness to where they can bite right through but not so tender other meat will fall off of the bone with the bite. It also can’t be under cooked to where there’s any resistance when biting thru. At big events judges go through classes to where they’re certified.
When I use to do the competitions I’d see teams with tweezers and mini scissors with their eyes about two inches from their container trimming and arranging their parsley. They do absolutely everything perfect.
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My little brothers job is to build and clean boxes. You are not kidding he gets real funny about the way they look. When its turn in time he has a small tool belt with q tips,scissors, wet naps, tweezers and other random stuff. The box presentation is a big deal. You could have the best bbq on the lot if you just put it in a box you will loose every time
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Now here’s a subject I can comment on. Personally use a pellet smoker for my smoked meats, hasnt let me down yet. I wont share the brisket, I’ve made one once and had to use the texas crutch to finish it in time for the masses.
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Man, I was all on board until I got to that last picture of the ribs. Dry ribs = best. Wet ribs = ruined.
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Always the same method and never one complaint doing the typical 3,2,1 method. Nice dry rub on it to achieve a bark packed with tons of flavor and personally like using a chipotle sauce to add a little heat to the bite for that last hour of smoking.
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See and he lost me at pellet smoker
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LOL yeah I was going to let that slide until I saw those ribs. What a shame.
Funny story, I took my buddy that was born and raised in Memphis, TN to Austin, TX for a game and just to show him around Texas for his first time. We went to Black’s and when we were done he said that’s the best barbecue he’s ever had and that the ribs were his favorite part!
Smoking 4 racks of ribs tomorrow and a pork butt for Sunday dinner.
In the meantime blaire has been hounding for scallops. She finally got her wish.
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Lol, at least you are back to a Ford. Grey steel rims, manual windows and locks and ten years older and you are in the ballpark. I won’t but a new truck for personal use, much less business.
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…
I need new with warranty. Too big of snow contracts. If a truck goes down washing you can just reschedule. If it goes down during a snow event I loose major customers. Found that out last winter when I lost a 30k year customer due to the big truck shredding the rear end.
Electric are a must plowing. You have to roll them down every 10 min to get snow off them.
