Great post, and I agree with slow-smoker about that competition aspect. Ribs used to be one of my favorite things in the world to eat, but since we started competing, I barely touch them anymore. A lot of that is due to all the practice cooks, but I think it also has a lot to do with all of the honey, brown sugar, agave, etc. that is almost required in KCBS.
I also agree with GTR. I grew up with BBQ meaning pork, and usually chopped fine on a hamburger bun. If there was any sauce, it was mostly vinegar with some spices.
Anthony - Pork City Grillers KCBS team
CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy
Multiple Time Zero
Try the Throwdowns
- MMMMM...tastes like liquid crystal