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Old 01-28-2014, 12:00 PM   #95
Cayman1
is one Smokin' Farker
 
Join Date: 07-20-12
Location: Springfield, MO
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Quote:
Originally Posted by TooSaucedToPork View Post
I will speak to Memphis in May as we have been cooking it for a very long time. You have 2 different judgings. Blind and onsite. You need beaucoup flavor and perfection in the blind ribs as those go up against each other on the blind table. Unlike KCBS, MIM entries are judged against one another instead of on their own merit.. There is only 1 best rib on the table. These judges also only get a rib or two apiece.

Onsite judges (3 of them) come in 20 min increments. You have 10-15 minutes to present them a picture of your entire process. You present these judges an entire rack of ribs. Many eat the whole dang thing. Many teams will kick up the flavor on the blinds and then cook their "normal" ribs for onsite.
Would love to be able to schedule MIM. Hopefully some day.

How would you characterize the "normal" ribs and how are they different them from the ribs turned in for blind judging? Sweeter, less sweet, more sauce, sauce on side, etc?
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