Quote:
Originally Posted by HogBack Mtn Comp BBQ Team
So approx 2/3's of the judges at this event were every day people with no special trained pallette other than they like BBQ.
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I think this is it in a nutshell. 2/3's of the judges think Famous Dave's is good. So what will they think of a Memphis dry rub rib....probably not much. What do they expect? A red sauce sticky sweet rib that falls off the bone. Pulled pork should be a mess of gooey strings in a soup of BBQ sauce. They are use to their local joint. Maybe you could get in town early and see what their local joint serves.
I went through about 6 or so contests trying to make my dry rub ribs better. I realized it was never going to work. They were wonderful but not what was expected. It goes back to eating with your eyes. The judges didn't know better so they saw it as no good and the scores followed suit. My wife decided to make a sticky sweet red slather rib and it hit. It was what I called "cookie-cutter Q" Its what you see at every so called BBQ joint.
