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Old 10-07-2011, 01:10 PM   #4
Lake Dogs
Quintessential Chatty Farker

 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Twins, you're beginning to over-think it. Honestly, IMHO, do what YOU do best. It's when you start to vary that you get in trouble.

For starters, I'd wouldnt change my approach and have that rib even slightly more stick-to-the-bone. Why wouldn't I change it, you ask? Because, it's an unsanctioned comp. Odds are that the best tasting rib, regardless of standard, will win (with any luck).

Sauce: No matter the sanctioning body, or whether sanctioned or not, if there's not a balance between the flavors you'll get hammered by one judge or another. So, to answer your question, use the amount that's best suited to your meat. For most it's only a little sauce...
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Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
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