competition ribs

Thunder's Wife · 02-03-2011, 11:36 PM

Just wondering how many of you use bbq sauce on your competition ribs?

altomari8868 · 02-04-2011, 02:18 AM

I am here in the Northeast. You do not have a shot unless they are sticky and sweet with just a touch of heat..

Finney · 02-04-2011, 05:17 AM

I would say................ everybody.

WhiskeyBentBBQ · 02-04-2011, 06:01 AM

Agree with Finney. We know very few successful teams that don't sauce at some level.

INmitch · 02-04-2011, 06:11 AM

I only sauce our ribs about 70% of the time.....................the other 30% my team mate Jason puts on the sauce.

Brewmaster · 02-04-2011, 08:52 AM

Didn't you know it was a sauce contest?

KC_Bobby · 02-04-2011, 10:07 AM

Like our other entries - when they come out perfect, we sauce them. When they don't come out perfect we sauce them more.

Hub · 02-04-2011, 10:41 AM

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.

TooSaucedToPork · 02-04-2011, 11:57 AM

We use more of a "glaze" and serve sauce on the side. A good rib should be able to stand alone.

Anchors Smokeshop · 02-04-2011, 01:04 PM

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.

Lake Dogs · 02-04-2011, 01:05 PM

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.

BKBBQ · 02-04-2011, 02:51 PM

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.

Southern Home Boy · 02-04-2011, 05:18 PM

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.

JD McGee · 02-04-2011, 06:56 PM

For PNWBA and KCBS I always glaze my ribs...

tmcmaster · 02-04-2011, 08:49 PM

I glaze with sauce only because in the Northeast, it often turns into a sauce contest...

02-03-2011, 11:36 PM	#1
Thunder's Wife Got Wood. Join Date: 12-12-10 Location: Fulton, MO Downloads: 0 Uploads: 0	competition ribs Just wondering how many of you use bbq sauce on your competition ribs?

02-04-2011, 05:17 AM	#3
Finney is one Smokin' Farker Join Date: 01-15-09 Location: Salisbury, NC & Savannah, GA Downloads: 0 Uploads: 0	I would say................ everybody. __________________ Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website

02-04-2011, 06:01 AM	#4
WhiskeyBentBBQ Full Fledged Farker Join Date: 01-17-10 Location: Lakeland, FL Downloads: 0 Uploads: 0	Agree with Finney. We know very few successful teams that don't sauce at some level. __________________ Chad - Whiskey Bent BBQ

02-04-2011, 06:11 AM	#5
INmitch Full Fledged Farker Join Date: 04-28-09 Location: decatur, IN Downloads: 0 Uploads: 0	I only sauce our ribs about 70% of the time.....................the other 30% my team mate Jason puts on the sauce. __________________ I'm simple and I can prove it!

02-04-2011, 08:52 AM	#6
Brewmaster is One Chatty Farker Join Date: 07-05-07 Location: St. Louis Downloads: 0 Uploads: 0	Didn't you know it was a sauce contest? __________________ FEC-100 PG-500 Large Egg Weber Ranch Kettle BBQ070 (Lil Tex) BBQ075 (Texas) UDS

02-04-2011, 02:18 AM	#2
altomari8868 On the road to being a farker Join Date: 09-12-10 Location: ST George, Ga Downloads: 0 Uploads: 0	I am here in the Northeast. You do not have a shot unless they are sticky and sweet with just a touch of heat..

02-04-2011, 10:07 AM	#7
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Gardner KS Downloads: 0 Uploads: 0	Like our other entries - when they come out perfect, we sauce them. When they don't come out perfect we sauce them more. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

02-04-2011, 10:41 AM	#8
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	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. __________________ [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]

02-04-2011, 11:57 AM	#9
TooSaucedToPork Take a breath! Join Date: 09-23-09 Location: Buffalo NY Downloads: 0 Uploads: 0	We use more of a "glaze" and serve sauce on the side. A good rib should be able to stand alone. __________________ "We're a drinking team...with a BBQ problem" http://www.toosaucedtopork.com

02-04-2011, 01:04 PM	#10
Anchors Smokeshop is one Smokin' Farker Join Date: 03-05-09 Location: Seaford, NY Downloads: 0 Uploads: 0	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. __________________ [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]

02-04-2011, 01:05 PM	#11
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	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. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

02-04-2011, 02:51 PM	#12
BKBBQ On the road to being a farker Join Date: 12-17-10 Location: mccormick sc Downloads: 0 Uploads: 0	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.

02-04-2011, 05:18 PM	#13
Southern Home Boy is One Chatty Farker Join Date: 01-14-10 Location: St. Louis, MO Downloads: 0 Uploads: 0	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. __________________ Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160

02-04-2011, 06:56 PM	#14
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	For PNWBA and KCBS I always glaze my ribs... __________________ Wine Country "Q" Competition BBQ

02-04-2011, 08:49 PM	#15
tmcmaster is One Chatty Farker Join Date: 09-23-08 Location: York, PA Downloads: 0 Uploads: 0	I glaze with sauce only because in the Northeast, it often turns into a sauce contest... __________________ Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head

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