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Originally Posted by Cayman1
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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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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[B][COLOR="DeepSkyBlue"]KCBS, MBN, and MIM CBJ.
KCBS, MBN, NEBS, and MIM cook[/COLOR][/B]
Stumps OS223, Stumps GF223, Grilla Pellet Cooker, RectTec680, Traeger Tex, HM Offset Barrel, 18.5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers
"We're a drinking team...with a BBQ problem"
Want to join the team for Memphis in May?
[url]http://www.toosaucedtopork.com[/url]
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