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Unread 02-21-2013, 08:21 AM   #8
On the road to being a farker
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Join Date: 06-14-12
Location: Buna, Texas
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Cook 'em tender. Not looking for that perfect bite mark as the judges will never touch your food, taking samples with plastic forks and knives only. As far as flavoring, as smokincracker stated, don't overdo one profile, overly sweet, overly hot, etc. A nice even profile with good smoke, good flavoir and great pork flavor. A light, slightly sweet glaze is not going to hurt you, just from the wow factor alone, pretty ribs make a great presentation, especially since normally at an IBCA comp, the judges are everyday people not used to experiencing "Comp" style ribs.
Hale of a Good BBQ...Just say NO to bad BBQ...Pitmaster Apprentice...Custom built RF trailer pit...
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