Just wondering how many of you use bbq sauce on your competition ribs?
02-04-2011 03:18 AM
I am here in the Northeast. You do not have a shot unless they are sticky and sweet with just a touch of heat..
02-04-2011 06:17 AM
I would say................ everybody. :becky:
02-04-2011 07:01 AM
Agree with Finney. We know very few successful teams that don't sauce at some level.
02-04-2011 07:11 AM
I only sauce our ribs about 70% of the time.....................the other 30% my team mate Jason puts on the sauce.:bow:
02-04-2011 09:52 AM
Didn't you know it was a sauce contest? :thumb:
02-04-2011 11:07 AM
Like our other entries - when they come out perfect, we sauce them. When they don't come out perfect we sauce them more.
02-04-2011 11:41 AM
KC Bobby makes a point -- a really good rib (good meat, cooked well) needs only a little sauce. BALANCE is the name of the game in competition cooking. As a judge I look for properly cooked meat, some interesting flavor from the rub, and just enough sauce not to overpower the other two elements. Unfortunately, I think too many teams use sauce for color and appearance, forgetting that appearance is the lowest score weighting. The two greatest errors made are (1) too much smoke -- makes the meat bitter, and (2) too much sauce -- hides everything else.
02-04-2011 12:57 PM
We use more of a "glaze" and serve sauce on the side. A good rib should be able to stand alone.
02-04-2011 02:04 PM
Don't put any sauce on my bbq ribs. The taste of the meat, along with the rub and smokey flavor is enough for me.
02-04-2011 02:05 PM
If I had to guess, you're getting the KCBS (and FBA) answers. In MBN it's about 60/40
sauce to no sauce, and just as many sans sauce win as not. When competing in
something other than MBN we sauce, lightly. In MBN, IF they're perfect we'll present
them without, otherwise we'll sauce again ever-so-lightly.
02-04-2011 03:51 PM
i always brush sauce on several times during the last 30 min in the smoke but only on the top side.i also purchase our sauce at the store on the way to a comp and only add a little honey.have done very well with it too.
Southern Home Boy
02-04-2011 06:18 PM
I glaze our ribs the alst 10-15 minutes of the cook. Then MAYBE I'll brush a little dripping-diluted sauce on the ribs we select for turn-in just prior to going in the box. Gives 'em a nice "shiny" appearance.
02-04-2011 07:56 PM
For PNWBA and KCBS I always glaze my ribs...:cool:
02-04-2011 09:49 PM
I glaze with sauce only because in the Northeast, it often turns into a sauce contest...