Originally Posted by JamesD
...My opinion is that some of the criteria for comp ribs is because of the texture score. How in the hell do you accurately judge texture without some sort of rules or criteria. So they are kind of set in the narrowest window. Just my opinion with it.
James, you nailed it. If they dont define it, it's like play a game with no rules; like trying to score a touchdown while playing Monopoly... They define the game; tenderness in this case. Ends up, different sanctioning bodies define their games differently. So, there is no 1 definition of the perfect "competition rib"; there are many definitions. I happen to know of 2, and I'm sure that there must be more (differing definitions).
That doesn't make any one sanctioning body right nor wrong; it's just how they define their game. Competition BBQ is afterall a game. It's meant to judge cooking prowess; cooking to a standard.
It by no means is there to define what is and isn't good BBQ in your opinion.
I just go a little bonkers when someone talks about "competition bbq" when they've only experienced one competition, or one sanctioning body, etc.