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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-27-2014, 03:33 PM   #1
Bamabuzzard
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Default Now I see why Johnny Trigg says he doesn't eat his comp ribs.

I was watching the travel channel this weekend and they had a tour of some bbq regions by state and one was Tennessee and the Memphis in May BBQ event. Almost every shot shown of teams preparing ribs absolutely caked on brown sugar, honey, butter or all of the above.

I looked at that and knew without having to taste it. There's NO WAY I could eat those ribs. I understand the "judges only getting one bite" thought process and I agree. But as a general spectator there's no way someone could actually taste much of the meat on many of the ribs I saw. I guess that is the difference in competition ribs and backyard ribs.
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Unread 01-27-2014, 03:35 PM   #2
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Next thing you know they'll be stuffing chicken into muffin tins and smothering them with squeezable Parkay...
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Unread 01-27-2014, 03:36 PM   #3
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I agree, all it is a candy meat i have no clue how some people eat ribs that are like candy.
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Unread 01-27-2014, 03:38 PM   #4
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Next thing you know they'll be stuffing chicken into muffin tins and smothering them with squeezable Parkay...

I know I know!!! Let's call it cupcake chicken!
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Unread 01-27-2014, 03:43 PM   #5
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The cupcake chicken is pretty good actually
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Unread 01-27-2014, 03:44 PM   #6
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Hey, you have to cook what the judges are looking for!
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Unread 01-27-2014, 03:44 PM   #7
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I watched one team literally take a bottle of butter, turn it up and with two hands squeeze a chit load of butter on top of the gobs of brown sugar that was already on top of it.
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Unread 01-27-2014, 03:45 PM   #8
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Quote:
Originally Posted by PatAttack View Post
Hey, you have to cook what the judges are looking for!
Oh I agree. I'm not saying anything is "wrong" about it. I'm just saying from a common backyard viewpoint there's no way I would be able to eat more than one of those ribs without becoming an instant diabetic. But I totally agree. You cook what the judges like.
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Unread 01-27-2014, 03:46 PM   #9
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I tried making some ribs with all that honey and sugar, and they just didn't taste right. KC masterpiece alone is too sweet for me, and sweet baby ray's (less sweet than KC) almost is as well.
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Unread 01-27-2014, 03:49 PM   #10
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Backyard cooking is way different! I never foil ribs, and I like to cook whole chickens. Would not do well at all :)
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Unread 01-27-2014, 03:53 PM   #11
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Quote:
Originally Posted by Bamabuzzard View Post
Oh I agree. I'm not saying anything is "wrong" about it. I'm just saying from a common backyard viewpoint there's no way I would be able to eat more than one of those ribs without becoming an instant diabetic. But I totally agree. You cook what the judges like.
FWIW, I don't eat that chit either! We give the leftovers to the local shelter.
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Unread 01-27-2014, 03:56 PM   #12
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Quote:
Originally Posted by PatAttack View Post
FWIW, I don't eat that chit either! We give the leftovers to the local shelter.
Well if my life ever falls apart I'm headed to Mt. Pleasant!
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Unread 01-27-2014, 04:01 PM   #13
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If judges were eating the entire ( or 1/2 slab ) of ribs the technique would be very different.
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Unread 01-27-2014, 04:01 PM   #14
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Quote:
Originally Posted by Bigrolltide1877 View Post
I agree, all it is a candy meat i have no clue how some people eat ribs that are like candy.
Yeppers
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Unread 01-27-2014, 04:02 PM   #15
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It's like putting bacon in chocolate lol.
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