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Old 01-27-2014, 08:02 PM   #31
Jason TQ
somebody shut me the fark up.

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Join Date: 01-11-11
Location: Lawrenceville, GA

Originally Posted by Bamabuzzard View Post
I was watching the travel channel this weekend and they had a tour of some bbq regions by state and one was Tennessee and the Memphis in May BBQ event. Almost every shot shown of teams preparing ribs absolutely caked on brown sugar, honey, butter or all of the above.

I looked at that and knew without having to taste it. There's NO WAY I could eat those ribs. I understand the "judges only getting one bite" thought process and I agree. But as a general spectator there's no way someone could actually taste much of the meat on many of the ribs I saw. I guess that is the difference in competition ribs and backyard ribs.
You can't knock it until you tried it and try it without any preconceived notions which at this point is probably impossible. Certainly those extra ingredients do add sweetness, but it isn't like every ounce of brown sugar and butter ends up in the ribs or sitting on top of it when you take a bite. It all becomes a liquid that adds an additional layer of flavor to the ribs that is then drained off before finishing. I have added those things and in some variation still do and do not think my ribs are candy or overly sweet at all.

Not all that different than slapping a sugary (honey, brown sugar, molasses, etc) sauce on there. And yes some folks don't like those sauces either I know. But sugary sauces seems completely acceptable vs the butter/brown sugar step which is not.
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