Quote:
Originally Posted by LongTong
It's all about a balance of sweet, salt, spice, savory and good pork flavor in general. The rib is judged on it's own merits and is not compared to others. If the judge does his job correctly, any combination or lack of the above criteria are ignored and the rib is judged on it's own. I've given high scores to properly cooked ribs with only salt an pepper notes. KCBS MCBJ...
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I 100% agree here. And to me the step of foiling with all previously mentioned stuff is just adding a layer of sweet. All of that doesn't penetrate the meat or coat it in some 1/2" layer of sugar crusted "overthetopness". There are other steps to balance it out. Granted some folks may top it with a sweet sauce as well, but you can definitely balance it out to make it have a little sweetness with some boldness too.
