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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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Old 02-03-2011, 11:36 PM   #1
Thunder's Wife
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Default competition ribs

Just wondering how many of you use bbq sauce on your competition ribs?
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Old 02-04-2011, 02:18 AM   #2
altomari8868
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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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Old 02-04-2011, 05:17 AM   #3
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I would say................ everybody.
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Old 02-04-2011, 06:01 AM   #4
WhiskeyBentBBQ
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Agree with Finney. We know very few successful teams that don't sauce at some level.
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Old 02-04-2011, 06:11 AM   #5
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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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Old 02-04-2011, 08:52 AM   #6
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Didn't you know it was a sauce contest?
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Old 02-04-2011, 10:07 AM   #7
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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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Old 02-04-2011, 10:41 AM   #8
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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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Old 02-04-2011, 11:57 AM   #9
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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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Old 02-04-2011, 01:04 PM   #10
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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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Old 02-04-2011, 01:05 PM   #11
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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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Old 02-04-2011, 02:51 PM   #12
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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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Old 02-04-2011, 05:18 PM   #13
Southern Home Boy
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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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Old 02-04-2011, 06:56 PM   #14
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For PNWBA and KCBS I always glaze my ribs...
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Old 02-04-2011, 08:49 PM   #15
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I glaze with sauce only because in the Northeast, it often turns into a sauce contest...
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