T
Thunder's Wife
Guest
Just wondering how many of you use bbq sauce on your competition ribs?
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altomari8868
Knows what a fatty is.
I am here in the Northeast. You do not have a shot unless they are sticky and sweet with just a touch of heat..
F
Finney
Guest
I would say................ everybody. :becky:
W
WhiskeyBentBBQ
Guest
Agree with Finney. We know very few successful teams that don't sauce at some level.
INmitch
is one Smokin' Farker
I only sauce our ribs about 70% of the time.....................the other 30% my team mate Jason puts on the sauce.:bow:
Brewmaster
is Blowin Smoke!
Didn't you know it was a sauce contest? :thumb:
Hub
Full Fledged Farker
KC Bobby makes a point -- a really good rib (good meat, cooked well) needs only a little sauce. BALANCE is the name of the game in competition cooking. As a judge I look for properly cooked meat, some interesting flavor from the rub, and just enough sauce not to overpower the other two elements. Unfortunately, I think too many teams use sauce for color and appearance, forgetting that appearance is the lowest score weighting. The two greatest errors made are (1) too much smoke -- makes the meat bitter, and (2) too much sauce -- hides everything else.
TooSaucedToPork
is one Smokin' Farker
We use more of a "glaze" and serve sauce on the side. A good rib should be able to stand alone.
Anchors Smokeshop
is one Smokin' Farker
Don't put any sauce on my bbq ribs. The taste of the meat, along with the rub and smokey flavor is enough for me.
Lake Dogs
Quintessential Chatty Farker
If I had to guess, you're getting the KCBS (and FBA) answers. In MBN it's about 60/40
sauce to no sauce, and just as many sans sauce win as not. When competing in
something other than MBN we sauce, lightly. In MBN, IF they're perfect we'll present
them without, otherwise we'll sauce again ever-so-lightly.
sauce to no sauce, and just as many sans sauce win as not. When competing in
something other than MBN we sauce, lightly. In MBN, IF they're perfect we'll present
them without, otherwise we'll sauce again ever-so-lightly.
BKBBQ
Knows what a fatty is.
i always brush sauce on several times during the last 30 min in the smoke but only on the top side.i also purchase our sauce at the store on the way to a comp and only add a little honey.have done very well with it too.
Southern Home Boy
is Blowin Smoke!
I glaze our ribs the alst 10-15 minutes of the cook. Then MAYBE I'll brush a little dripping-diluted sauce on the ribs we select for turn-in just prior to going in the box. Gives 'em a nice "shiny" appearance.
JD McGee
somebody shut me the fark up.
For PNWBA and KCBS I always glaze my ribs...
bbq.tom
is Blowin Smoke!
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As a CBJ for KCBS and MBN, I judge both with sauce and without sauce evenly - PROVIDING the rib is properly cooked with great pork flavor and some (but not TOO much) smoke. Sauce/glaze is good if it enhances the flavor - NOT becomes the only flavor!
Capn Kev
is one Smokin' Farker
...and I'm guessing you don't compete in KCBS comps? Not knocking you, but I have seldom seen anyone pop into the top 10 without a nice sweet sticky glaze on their ribs in a KCBS comp.
S
smalls65
Guest
I second that!!! I'm a CBJ turned comp' cook and I would also not turn in a rib entry without some type of glaze!!!! (But not tooo much to take away from the meat!!!) :thumb:
Louisiana Smoker
Full Fledged Farker
That is how ribs are served in Memphis and how I learned to serve mine. However I haven't ever cooked in a competition
