Now I see why Johnny Trigg says he doesn't eat his comp ribs.

Bamabuzzard · 01-27-2014, 03:33 PM

I was watching the travel channel this weekend and they had a tour of some bbq regions by state and one was Tennessee and the Memphis in May BBQ event. Almost every shot shown of teams preparing ribs absolutely caked on brown sugar, honey, butter or all of the above.

I looked at that and knew without having to taste it. There's NO WAY I could eat those ribs. I understand the "judges only getting one bite" thought process and I agree. But as a general spectator there's no way someone could actually taste much of the meat on many of the ribs I saw. I guess that is the difference in competition ribs and backyard ribs.

deguerre · 01-27-2014, 03:35 PM

Next thing you know they'll be stuffing chicken into muffin tins and smothering them with squeezable Parkay...

Bigrolltide1877 · 01-27-2014, 03:36 PM

I agree, all it is a candy meat i have no clue how some people eat ribs that are like candy.

Royalslover · 01-27-2014, 03:38 PM

Next thing you know they'll be stuffing chicken into muffin tins and smothering them with squeezable Parkay...

I know I know!!! Let's call it cupcake chicken!

landarc · 01-27-2014, 03:43 PM

The cupcake chicken is pretty good actually

PatAttack · 01-27-2014, 03:44 PM

Hey, you have to cook what the judges are looking for!

Bamabuzzard · 01-27-2014, 03:44 PM

I watched one team literally take a bottle of butter, turn it up and with two hands squeeze a chit load of butter on top of the gobs of brown sugar that was already on top of it.

Bamabuzzard · 01-27-2014, 03:45 PM

Quote:

Originally Posted by PatAttack

Hey, you have to cook what the judges are looking for!

Oh I agree. I'm not saying anything is "wrong" about it. I'm just saying from a common backyard viewpoint there's no way I would be able to eat more than one of those ribs without becoming an instant diabetic. But I totally agree. You cook what the judges like.

bbqgeekess · 01-27-2014, 03:46 PM

I tried making some ribs with all that honey and sugar, and they just didn't taste right. KC masterpiece alone is too sweet for me, and sweet baby ray's (less sweet than KC) almost is as well.

IndoorOutdoorCook · 01-27-2014, 03:49 PM

Backyard cooking is way different! I never foil ribs, and I like to cook whole chickens. Would not do well at all :)

PatAttack · 01-27-2014, 03:53 PM

Quote:

Originally Posted by Bamabuzzard

Oh I agree. I'm not saying anything is "wrong" about it. I'm just saying from a common backyard viewpoint there's no way I would be able to eat more than one of those ribs without becoming an instant diabetic. But I totally agree. You cook what the judges like.

FWIW, I don't eat that chit either! We give the leftovers to the local shelter.

gtr · 01-27-2014, 03:56 PM

Quote:

Originally Posted by PatAttack

FWIW, I don't eat that chit either! We give the leftovers to the local shelter.

Well if my life ever falls apart I'm headed to Mt. Pleasant!

wrenfro12 · 01-27-2014, 04:01 PM

If judges were eating the entire ( or 1/2 slab ) of ribs the technique would be very different.

Fwismoker · 01-27-2014, 04:01 PM

Quote:

Originally Posted by Bigrolltide1877

I agree, all it is a candy meat i have no clue how some people eat ribs that are like candy.

Yeppers

bbqgeekess · 01-27-2014, 04:02 PM

It's like putting bacon in chocolate lol.

01-27-2014, 03:33 PM	#1
Bamabuzzard is One Chatty Farker Join Date: 05-09-07 Location: Shreveport, LA	Now I see why Johnny Trigg says he doesn't eat his comp ribs. I was watching the travel channel this weekend and they had a tour of some bbq regions by state and one was Tennessee and the Memphis in May BBQ event. Almost every shot shown of teams preparing ribs absolutely caked on brown sugar, honey, butter or all of the above. I looked at that and knew without having to taste it. There's NO WAY I could eat those ribs. I understand the "judges only getting one bite" thought process and I agree. But as a general spectator there's no way someone could actually taste much of the meat on many of the ribs I saw. I guess that is the difference in competition ribs and backyard ribs. __________________ Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling

01-27-2014, 03:35 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Next thing you know they'll be stuffing chicken into muffin tins and smothering them with squeezable Parkay... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

01-27-2014, 03:36 PM	#3
Bigrolltide1877 On the road to being a farker Join Date: 06-17-13 Location: Cullman,Alabama	I agree, all it is a candy meat i have no clue how some people eat ribs that are like candy. __________________ Char-Broil American Gourmet Deluxe Offset Smoker, MES 30.

01-27-2014, 03:43 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	The cupcake chicken is pretty good actually __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-27-2014, 03:44 PM	#6
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Hey, you have to cook what the judges are looking for! __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

01-27-2014, 03:38 PM	#4
Royalslover Full Fledged Farker Join Date: 02-18-12 Location: Yoder KS	Next thing you know they'll be stuffing chicken into muffin tins and smothering them with squeezable Parkay... I know I know!!! Let's call it cupcake chicken!

01-27-2014, 03:46 PM	#9
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	I tried making some ribs with all that honey and sugar, and they just didn't taste right. KC masterpiece alone is too sweet for me, and sweet baby ray's (less sweet than KC) almost is as well. __________________ 18.5" WSM and 22.5" OTG.

01-27-2014, 03:49 PM	#10
IndoorOutdoorCook Knows what a fatty is. Join Date: 12-06-13 Location: Cambridge, MA	Backyard cooking is way different! I never foil ribs, and I like to cook whole chickens. Would not do well at all :) __________________ "In order to make delicious food, you must eat delicious food." -Jiro Ono

01-27-2014, 04:01 PM	#13
wrenfro12 Full Fledged Farker Join Date: 09-25-12 Location: Woodstock, Ga	If judges were eating the entire ( or 1/2 slab ) of ribs the technique would be very different. __________________ Pitmaster - Atlanta BBQ Club competition team Wilbur's Been Smokin' Somethin' Woodstock, GA wilbursbbq.com

01-27-2014, 04:02 PM	#15
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	It's like putting bacon in chocolate lol. __________________ 18.5" WSM and 22.5" OTG.