help with competition ribs
I recently competed in a KCBS competition in the ribs category. prior to competing, i came across the following which i thought were kcbs guidelines for judging ribs, "When sampling a properly cooked contest rib the area of the meat where the bite is taken should be pulled cleanly from the bone with very little effort. The exposed bone of a well cooked rib will often dry immediately. Ribs should be moist, flavorful and possess good texture." the ribs i turned in met the guidlines above exactly, but i received all 7s. i am not complaining about the judging. i know they have a hard job to do. i'm jusk asking if someone can help me understand what the judges are looking for. thanks for your help.