Now I see why Johnny Trigg says he doesn't eat his comp ribs.
I was watching the travel channel this weekend and they had a tour of some bbq regions by state and one was Tennessee and the Memphis in May BBQ event. Almost every shot shown of teams preparing ribs absolutely caked on brown sugar, honey, butter or all of the above.
I looked at that and knew without having to taste it. There's NO WAY I could eat those ribs. I understand the "judges only getting one bite" thought process and I agree. But as a general spectator there's no way someone could actually taste much of the meat on many of the ribs I saw. I guess that is the difference in competition ribs and backyard ribs. |
Next thing you know they'll be stuffing chicken into muffin tins and smothering them with squeezable Parkay...
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I agree, all it is a candy meat i have no clue how some people eat ribs that are like candy.
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Next thing you know they'll be stuffing chicken into muffin tins and smothering them with squeezable Parkay...
I know I know!!! Let's call it cupcake chicken! |
The cupcake chicken is pretty good actually
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Hey, you have to cook what the judges are looking for!:thumb:
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I watched one team literally take a bottle of butter, turn it up and with two hands squeeze a chit load of butter on top of the gobs of brown sugar that was already on top of it.
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I tried making some ribs with all that honey and sugar, and they just didn't taste right. KC masterpiece alone is too sweet for me, and sweet baby ray's (less sweet than KC) almost is as well.
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Backyard cooking is way different! I never foil ribs, and I like to cook whole chickens. Would not do well at all :)
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If judges were eating the entire ( or 1/2 slab ) of ribs the technique would be very different.
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It's like putting bacon in chocolate lol.
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