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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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02-03-2011, 11:36 PM | #1 |
Got Wood.
Join Date: 12-12-10
Location: Fulton, MO
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competition ribs
Just wondering how many of you use bbq sauce on your competition ribs?
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02-04-2011, 02:18 AM | #2 |
On the road to being a farker
Join Date: 09-12-10
Location: ST George, Ga
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I am here in the Northeast. You do not have a shot unless they are sticky and sweet with just a touch of heat..
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02-04-2011, 05:17 AM | #3 |
is one Smokin' Farker
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
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I would say................ everybody.
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Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website |
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02-04-2011, 06:01 AM | #4 |
Full Fledged Farker
Join Date: 01-17-10
Location: Lakeland, FL
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Agree with Finney. We know very few successful teams that don't sauce at some level.
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Chad - Whiskey Bent BBQ |
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02-04-2011, 06:11 AM | #5 |
is one Smokin' Farker
Join Date: 04-28-09
Location: decatur, IN
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I only sauce our ribs about 70% of the time.....................the other 30% my team mate Jason puts on the sauce.
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Fowl Butt BBQ..Chitload of smokers, Wife, dog. "I'm simple n I can prove it" |
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02-04-2011, 08:52 AM | #6 |
is One Chatty Farker
Join Date: 07-05-07
Location: St. Louis
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Didn't you know it was a sauce contest?
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02-04-2011, 10:07 AM | #7 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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Like our other entries - when they come out perfect, we sauce them. When they don't come out perfect we sauce them more.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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02-04-2011, 10:41 AM | #8 |
Full Fledged Farker
Join Date: 09-01-10
Location: Lincolnton, NC
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KC Bobby makes a point -- a really good rib (good meat, cooked well) needs only a little sauce. BALANCE is the name of the game in competition cooking. As a judge I look for properly cooked meat, some interesting flavor from the rub, and just enough sauce not to overpower the other two elements. Unfortunately, I think too many teams use sauce for color and appearance, forgetting that appearance is the lowest score weighting. The two greatest errors made are (1) too much smoke -- makes the meat bitter, and (2) too much sauce -- hides everything else.
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[FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR] |
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02-04-2011, 11:57 AM | #9 |
is one Smokin' Farker
Join Date: 09-23-09
Location: Buffalo NY
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We use more of a "glaze" and serve sauce on the side. A good rib should be able to stand alone.
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[B][COLOR="DeepSkyBlue"]KCBS, MBN, and MIM CBJ. KCBS, MBN, NEBS, and MIM cook[/COLOR][/B] Stumps OS223, Stumps GF223, Grilla Pellet Cooker, RectTec680, Traeger Tex, HM Offset Barrel, 18.5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers "We're a drinking team...with a BBQ problem" Want to join the team for Memphis in May? [url]http://www.toosaucedtopork.com[/url] |
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02-04-2011, 01:04 PM | #10 |
is one Smokin' Farker
Join Date: 03-05-09
Location: Seaford, NY
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Don't put any sauce on my bbq ribs. The taste of the meat, along with the rub and smokey flavor is enough for me.
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[SIZE=3][COLOR=red][B]James [/B][/COLOR][/SIZE] [B]THE SMOKE 'N BARREL[/B] [COLOR=black][B]COMPETITION BBQ TEAM[/B][/COLOR][B] Seaford, NY[/B] Backwoods Party named Woody Weber One Touch Silver 22.5 (2x) Weber Smokey Mountain 18.5 (2x) Ugly Drum Smoker named Rusty [B][COLOR=red]Red[/COLOR][/B] Splash-Proof Super-Fast Thermapen [URL="http://www.thesmokenbarrel.blogspot.com/"]The Smoke 'N Barrel Blog[/URL] [URL="http://www.facebook.com/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216?v=wall#!/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216"]The Smoke 'N Barrel on Facebook[/URL] [URL="http://twitter.com/#!/thesmokenbarrel"]The Smoke 'N Barrel on Twitter[/URL] |
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02-04-2011, 01:05 PM | #11 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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If I had to guess, you're getting the KCBS (and FBA) answers. In MBN it's about 60/40
sauce to no sauce, and just as many sans sauce win as not. When competing in something other than MBN we sauce, lightly. In MBN, IF they're perfect we'll present them without, otherwise we'll sauce again ever-so-lightly.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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02-04-2011, 02:51 PM | #12 |
On the road to being a farker
Join Date: 12-17-10
Location: greenwood sc
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i always brush sauce on several times during the last 30 min in the smoke but only on the top side.i also purchase our sauce at the store on the way to a comp and only add a little honey.have done very well with it too.
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02-04-2011, 05:18 PM | #13 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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I glaze our ribs the alst 10-15 minutes of the cook. Then MAYBE I'll brush a little dripping-diluted sauce on the ribs we select for turn-in just prior to going in the box. Gives 'em a nice "shiny" appearance.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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02-04-2011, 06:56 PM | #14 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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For PNWBA and KCBS I always glaze my ribs...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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02-04-2011, 08:49 PM | #15 |
is One Chatty Farker
Join Date: 09-23-08
Location: York, PA
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I glaze with sauce only because in the Northeast, it often turns into a sauce contest...
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Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head |
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