First competition - backyard

[PorkBarrelBBQ]

My cousin and I have entered a backyard comp at the Swinetastic festival on June 16th in Frederick, MD. This is the first time we have entered in a comp. It is a ribs only event, KCBS, and we are still trying to decide between bback and spare. Our question's are when does everyone apply the sauce for presentation? Do we need the green lettuce for our turn in? Any pointers for us first timers? Any help or knowledge is greatly appreciated. Thanks

[Beer Can BBQ]

It is a ribs only event, KCBS, and we are still trying to decide between bback and spare.

It depends on what the people up there like more i know some people like to do BB and some like spares if the i like spares because it seams like the rack is more uniform were some of the BB can get short on one end.

Our question's are when does everyone apply the sauce for presentation

I dont use sauce i mix up a glaze that i use on my ribs, I have seen great reviews on Roxie's rib glaze. i have not tried it yet but have been wanting to.

Any pointers for us first timers?

Cook a few racks that way you can pick the best, if one turns out better than the other. Have fun and enjoy it win or lose.

Do we need the green lettuce for our turn in?

A lot of people use parsley for the boxing it is a lot of time to get it to look nice but when it is done it looks great. There are regulations on what kind of green you can use in the box you may want to check.
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[EastTennQcrew]

For a KCBS, I feel you need the green in the box. Plus it helps to make the ribs lay in the box better. Check the comp organizers. With it being back yard, they may not allow garnish, just to make it easier on everyone.

There are plenty of pics on here with rib turn-in boxes. I do spares for comps in KCBS. do what you do the best and get several practice runs under your belt to get the timing down.

I also feel the sauce or glaze needs to applied then heated to allow it to set. I would never just sauce and serve.

RandyE
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FEC 500
FEC 100 (2)
KCBS CBJ

[daddywoofdawg]

If you sauce and serve it can look like your pooling the sauce which is a DQ,plus as it slids around in the box it makes it look sloppy.your scored on taste,texture,apperance.apperance you can control so use the chance for high scores.
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[KAKid]

I'm confused! Went to the Swinetastic site and saw Pork Barrel BBQ registered under the KCBS (Jun 15-16) 4 meat Comp (probably you're doing the Rib portion only.) I did not see you listed in the "Backyard" event (June 16) Are you registered there under another name?

Yes, both are using KCBS judges, but the rules can vary (Backyard allows Gassers, KCBS does not. KCBS requires foilage, not all Backyards do.).

Regardless, the advice you've been given is sound. The green can make your offering more appealing.
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Chargriller Outlaw w/SFB and Mods
Pair of UDS's
10 gal CI Chili/Jambalaya pot

[PorkBarrelBBQ]

[Big_AL]

Congratulations on entering your first comp. You'll be hooked on no time.
Most KCBS cooks do STL spares but my advice would be to use whichever the you are more comfortable/confident cooking.
Greenery, whether it's jist lettuce or a parsley putting green, is a must.
I apply my sauce just before turn-in.

Good luck!
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[PorkBarrelBBQ]

So we came in 8th out of 25 teams. We had a blast. We scored a 128, winner was 144. It was our appearance that did us in. Either way we are coming back next year.

[KAKid]