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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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Unread 02-26-2013, 08:24 AM   #1
Andrew
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Default Competition Ribs...

I keep hearing this and that.

im not asking for everyones secrets but what is a common taste to shoot for?

Dry?
BBQ sauce?
i keep hearing judges like really really sweet like almost a candy coating.

but if all the judges are different how is there a standard?
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Unread 02-26-2013, 08:38 AM   #2
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It can be regional in terms of taste. Out here it is sweet with a touch of heat.
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Unread 02-26-2013, 08:44 AM   #3
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Default Re: Competition Ribs...

Good to know....

I'm soon to find out. Moving from the Mid-Atlantic region to California. We shall see how it changes

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Unread 02-26-2013, 08:50 AM   #4
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It could be regional, but also some to do with which sanctioning bodies. For example, I think in MBN it's not unusual to see a Memphis Style (no sauce) rib (although I've seen less and less of these over the years), but in KCBS is probably is rather unusual.

Same with flavors, but trends in this area have been towards the sweeter with a little sauce (but not over-coated and thick).
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Unread 02-26-2013, 09:18 AM   #5
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I'll second what Lake Dogs said!

Most KCBS contests that I've judged the ribs are sauced with varying degrees of thickness of the sauce/glaze. Best bet is keep the sauce fairly thin (more and more judges stating that they don't like thick sauce), and keep the flavor profile somewhat in the middle (not too much sweetness and definitely not too much heat!).

For MBN, a wide variety of ribs can be usually found at a contest, anywhere from dry-rub only to thick & sweet sauced.

Concerning regionality, I've judged KCBS in Arizona, Ohio, KC, and all over the southeast and have found pretty much the same flavor profile in all areas (only exception is the use of chili powder out west).

Just my $0.02.
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Unread 02-26-2013, 10:12 AM   #6
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Quote:
Originally Posted by Andrew View Post
I keep hearing this and that.

im not asking for everyones secrets but what is a common taste to shoot for?

Dry?
BBQ sauce?
i keep hearing judges like really really sweet like almost a candy coating.

but if all the judges are different how is there a standard?
The best way to find out is to judge a local comp, easy to do if it's IBCA/TX.
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Unread 02-26-2013, 10:44 AM   #7
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Quote:
Originally Posted by JS-TX View Post
The best way to find out is to judge a local comp, easy to do if it's IBCA/TX.
this is a good idea. perhaps i can move into that, and here what they say.


thanks for the replies guys, this is good info to know.
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Unread 02-26-2013, 02:43 PM   #8
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Default Re: Competition Ribs...

If you are looking for a basic flavor style, I would suggest cooking some ribs with Plowboy's Yardbird rub, and finishing them off with Blues Hog. Or use some other proven combination.

Now this is not necessarily what you should use in competition, but it is a very successfull comp flavor. It will put you in the ballpark. From there you can tweak to your liking.
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Unread 02-26-2013, 02:53 PM   #9
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Quote:
Originally Posted by Q-Dat View Post
If you are looking for a basic flavor style, I would suggest cooking some ribs with Plowboy's Yardbird rub, and finishing them off with Blues Hog. Or use some other proven combination.

Now this is not necessarily what you should use in competition, but it is a very successfull comp flavor. It will put you in the ballpark. From there you can tweak to your liking.
I'd stay away from Blues Hog for competition sauce unless you mix other ingredients with it to alter the flavor, as there are many CBJs who are expressing that they are tired of the BH flavor. Just saying...
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Unread 02-26-2013, 03:02 PM   #10
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Quote:
Originally Posted by bbq.tom View Post
I'd stay away from Blues Hog for competition sauce unless you mix other ingredients with it to alter the flavor, as there are many CBJs who are expressing that they are tired of the BH flavor. Just saying...
I've been hearing that for years. I think it was from the same guy who told me nobody goes to that restaurant anymore because it is too crowded.
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Unread 02-27-2013, 09:53 PM   #11
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If you plan on cooking IBCA and/or LSBS, I'd steer clear of the BH. A balanced sweet, heat, and a little tangy bite seems to do well in TX. Like others have suggested, come and judge. There are plenty of competitions in your area every weekend and there are no prerequisites to judge.
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Unread 02-27-2013, 09:56 PM   #12
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Default Re: Competition Ribs...

Quote:
Originally Posted by bbq.tom View Post
I'd stay away from Blues Hog for competition sauce unless you mix other ingredients with it to alter the flavor, as there are many CBJs who are expressing that they are tired of the BH flavor. Just saying...
I pretty much just suggested he try that combo to use as a reference point to get into the ballpark of the right amount of sweet, heat, etc.
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Unread 02-28-2013, 08:41 AM   #13
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Quote:
Originally Posted by bbq.tom View Post
I'd stay away from Blues Hog for competition sauce unless you mix other ingredients with it to alter the flavor, as there are many CBJs who are expressing that they are tired of the BH flavor. Just saying...

I agree...everyone should stop using BH in competition. You can't win with it. Everyone knows the judges hate it.

You should switch to Head Country, especially if you are cooking in the south. Everyone loves Head Country down here.
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Unread 02-28-2013, 11:11 AM   #14
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Default Re: Competition Ribs...

Quote:
Originally Posted by DawgPhan View Post
I agree...everyone should stop using BH in competition. You can't win with it. Everyone knows the judges hate it.

You should switch to Head Country, especially if you are cooking in the south. Everyone loves Head Country down here.
You mean that ketchup with liquid smoke in it? At least thats what I tasted.
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Unread 02-28-2013, 11:19 AM   #15
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Andrew - Since you are here in Texas, you may want to go out to this site http://texasbbqforum.com/viewforum.p...0c7c630a11bc3e and see if you can tag up with some of the cookers at a local comp to help them out, in exchange for a little guidance on flavor profile.
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