Why do we cook ribs comp style? - Page 4

Desertracer · 04-21-2013, 04:00 PM

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.

1MoreFord · 04-22-2013, 05:54 PM

Quote:

Originally Posted by Desertracer

......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.

lastmajordude · 04-22-2013, 06:00 PM

Quote:

Originally Posted by Gnaws on Pigs

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 too....love to see that "bite" mark.......

BornToSmoke · 04-24-2013, 05:49 PM

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.

gettinbasted · 04-24-2013, 07:42 PM

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.

04-21-2013, 04:00 PM	#46
Desertracer Knows what a fatty is. 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. __________________ UDS, Weber Kettle, ECG, In-Ground Pit, Imperial Grill, & Charbroil Grill

04-24-2013, 07:42 PM	#50
gettinbasted is One Chatty Farker 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. __________________ Gateway Drums - THE Insane Can Posse - gettinbasted.com

04-24-2013, 05:49 PM	#49
BornToSmoke 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.