Originally Posted by Bamabuzzard
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.
90 posts over one person opinion. Impressive.
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
Last edited by dadsr4; 01-28-2014 at 11:27 AM..