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Unread 04-16-2013, 02:22 PM   #13
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Join Date: 12-08-09
Location: Turlock, California
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Maybe I'm putting words into Jimstocks mouth, but I think he might mean something else. I took his question to mean a couple of things.

One part was nailed, texture. I agree that fall off the bone, is overcooked. I like FOTB ribs, but I also like them when they have a little pull to them. Family prefers FOTB, so guess how I cook 'em.

I think the second part is, flavor profile. I've always read that most comp cooks don't even like their comp ribs, and almost never cook them for family or friends. If comp ribs don't taste "good", why are they cooked/judged? I understand that different regions have flavors that define them as such (Carolina style, Kansas style, Texas style, etc.), but why don't they get cooked that way? Does that make sense?

Hopefully I haven't hijacked this thread, as that was not my intention.

22.5 OTS(H), 22.5 OTG(DA), 22.5 Daisy Wheel Kettle(EE), NBBD, UDS, MUDS, 6-burner gasser
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