help with competition ribs

[Lake Dogs]

Originally Posted by Q-Dat

I too struggle with this, and probably will continue to do so until I get to judge myself and actually experience a rib that is a true 9.

As it is now, I have turned in ribs that scored well once and I genuinely did noy care for the texture at all. Perfect bite mark yes. Enjoyable texture......absolutely not.

Why the heck any judge would enjoy the feel of there teeth ripping through strands of connective tissue that have not completely broken down is beyond me. I don't like fall off the bone either, but I think a whole bunch of folks have convinced themselves that they prefer something that they might not actually prefer. Just so they can get some kind of warm fuzzy feeling from seeing a perfect half moon bite mark.

That would largely be KCBS. MBN and GBA the ribs are defined slightly different, pull from the bone with only slight resistance kind of different. Not bite-through. Different sanctioning bodies; different definitions of the "mark to hit".

[bbq.tom]

Originally Posted by Pig Daddy

I wonder if the judges are accustomed/conditioned to a certain flavor profile like a "Blues Hog" and somewhat expect it. I also wonder how many judges are open to new flavor profiles and whether during a contest it's beneficial to surprise them with something new? Boy, lots to think about.

As a judge, I've tasted MANY different ribs with MANY different sauces. A few have been similar, but then again it is possible that I've judged the same team at several different comps. Anyway, as a judge I am open to "new flavor profiles" as much as to the flavor profiles that many seem to use over and over. HOWEVER, I MUST let you know that, as a judge I am looking for how the sauce, smoke, and meat flavor marry together and enhance each other without any one being overbearing and masking any other flavor. In other words, don't make the rib so sweet or smoky that I can't taste the rib's natural pork flavor!