Ok I managed to find some pics of our seared vs. non- seared entries.
These seared ribs were at Shannon this year and the judges had mixed reviews. 7/9/8/7/9/9 those scores leave me really confused.
#2 ribs 8/8/8/9/9/8
#3 ribs 8/9/8/8/9/8
I know the seared ribs received more 7's but do you guys think it was because the charred areas or because of my gooey looking glaze job.....or something else?
I have a comp this weekend and really want to decide what to turn in. I know charred ribs are not expected but maybe the judges will like a little change