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.
KCBS MCBJ & CTC
NOS American Made Traeger 075
Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I]
Grillin' and Smokin' like crazy for over 40 years :whoo:
[COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]