OK... Before you start yelling at people (posting in all caps or all bold is considered yelling), re-read your post and then consider that you have posted in the competition section of the forum. I've highlighted a couple of sections.
I love rib burn offs. By the way I really like this site also. Even though I mostly smoke or make curred meats. I do ribs and love them. I was reading and started thinking that I always thought the competions were proving the beat cooks and recipes. But to my sunrise seems more use commercial rubs and sauses. Maybe a little doctoring. Guess i'll have to rethink how I judge the ribs and things now.
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The section is blue sure sounds like you have changed your opinion of the quality of competition cooks (remember, you posted in the comp section) because you found out that they don't all use home made rubs and sauces. (I'm assuming that beat was supposed to be best and was a victim of auto-correct
)
The section in fuscia (!) indicates that you are judging ribs, and since you posted this in the competition section, the only conclusion that folks can come to is that you are a judge.
Well first of all Im not a judge. But when I judge for my own taste. I take only one thing in. How it tastes. I could care less on presentation. But if I know its a home brew sauce or rub competing yes I would think more of it. To me its the difference in being yours or using someone elses. Guess I always thought the pros did it bigger and better and new all the tricks. Not just how to BBQ.
Now we find out that you aren't a judge. OK. But then once again you imply that you would think less of anyone who doesn't use their own rubs and sauces. Why would that make any difference? I choose to use a commercial rub because it has the flavor profile that I am looking for. That doesn't mean that I don't know how to buld a rub or make a sauce. I choose to use a commercial product because it gives me the result that I want. Over the past four years the judges have agreed (most of the time :-D).
As far as knowing all of the tricks, maybe using a particular commercial rub or sauce is one of those tricks. I doubt that you will find any competition cook who will say that they know everything. Even the guys who are at the top of the rankings will tell you that they are constantly learning. That's what keeps them at the top.
I don't want to start (or continue) an argument, but you have to take into account what you wrote, how you wrote it, and where you posted it. The folks here are competitors, so when you refer to judging they assume, right or wrong, that you are talking about judging competitions.
