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Old 01-28-2014, 11:22 AM   #100
TooSaucedToPork
is one Smokin' Farker

 
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Join Date: 09-23-09
Location: Buffalo NY
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Originally Posted by Cayman1 View Post
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?
Ours are the same for both. Before we threw our hat in the ring 10 yrs ago I cooked with a few other teams. They would have a kicked up finish rub and a concentrated glaze for the blind.

Our ribs are sweet, but not candy. They have a bit of a burn on the front and back end. We glaze not sauce.

As far as attending MIM
Like we have said before, all Brethren are able to join or hang with our team for MIM. There is a thread in the comp forum if you are interested.
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