gotribe28
Full Fledged Farker
- Joined
- Apr 29, 2013
- Location
- Houston, TX
Is there two layers of ribs in there? If so, stagger them so that you can see both layers. Also, if you can, use ribs from the same rack for each layer (e.g., rack 1 in the bottom layer and rack 2 in the top layer). They tend to look better because they all line up well.
The ribs look good, but the seem to be a bit dull. That may be the picture angle. A light glaze at the end to make them shiny may help.
At the cooks meeting she told us to stack them just like that. I have to say I was not happy with IBCA I thought it was not run smoothly, for instance we had to squeeze two full halfs of chicken in one box.
Turn in ribs that have been "Hollywood" cut: the knife goes right next to the bone of the previous rib, and right next to the bone of the following rib, so all the meat possible is on the sides of the bone that goes into the box. That gives a lot more real estate for that fork and knife to get into.