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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 04-21-2013, 04:00 PM   #46
Knows what a fatty is.
Desertracer's Avatar
Join Date: 04-07-12
Location: Redlands

I have not judged a competition but have eaten quite a bit of competition ribs. What I have found in most of the ribs is that they taste very similar. It's because the rules are such that it places them into a box and cooks are dictated to cook the ribs in that fashion. I understand that there has to be certain criteria to be met to be judged but I think there should be some other rule or personal opinion thrown into the judging that would give the ribs and cooks a wider spectrum to have a wider variety of BBQ. It should be what people like, not what the rules have made it to be!

For me I like my ribs to have a little pull off the bone but not FOTB. I also don't like a lot of smoke to my ribs (it makes them taste hammy). I get a slight smoke going, wrap, and finish with sauce.
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Old 04-22-2013, 05:54 PM   #47
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Join Date: 03-14-05
Location: North Little Rock, Arkansas

Originally Posted by Desertracer View Post
......I also don't like a lot of smoke to my ribs (it makes them taste hammy). I get a slight smoke going, wrap, and finish with sauce.
Smoke flavor should not make your ribs taste hammy but solution added ribs will taste hammy though.

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Old 04-22-2013, 06:00 PM   #48
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Join Date: 03-11-12
Location: Central, Ms

Originally Posted by Gnaws on Pigs View Post
I prefer my ribs so that you have to bite them off the bone, personally, but still cooked enough to be good and tender.
Me to see that "bite" mark.......
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Old 04-24-2013, 05:49 PM   #49
Found some matches.
Join Date: 04-20-13
Location: SoCal

I love my ribs tender either way. However after finally trying competition ribs I now prefer them to FOTB. Like many have said it has to do with the texture of the meat. If cooked too long FOTB is very mushy. I was ignorant for too long, but still will chow down on either rib.
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Old 04-24-2013, 07:42 PM   #50
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Join Date: 09-14-12
Location: Springfield, MO

I cook the best ribs I can and put them in the box. I would never turn anything in that I don't like to eat. The only minor modification is just adding a bit "more" of everything with the understanding that a judge is just going to eat one bite.
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