Posted by Lake
on June 8, 2009, 11:31 am, in reply to "ribs and saucing"
98.25.244.121
Interesting that you should raise that question just after the Summerville event this last week where the SCBA judged ribs.
I heard a number of judges complain that the ribs were, in general, too sauced; that is, they thought the real taste of the barbequed ribs was overshadowed by the sauces.
I tended to agree with them on the several I tasted. My highest score would have gone (I did not judge but just sampled and talked about them at the grazing table) to the one that had virtually no sauce but rather the great taste of that rib meat, properly cooked, came through loud and clear.
I mention all this because on Sunday, the day after the event, I talked with two more judges who were at Summerville and they too complained about too much sauce covering up the inherent flavor of the ribs. In fact, they brought the subject up to me.
The way to tell, however, is not by listening to me but to ask the winners (say the top 5 in any contest) how they do theirs. Your best bet for information on how to barbeque is to talk to winners since they must be doing something right.
--Previous Message--
: looking for opinions on ribs and saucing. i've
: judged events where sauced up ribs have
: fared well and other events where ribs with
: no obvious sauce have won. i've only done
: one event in my green beginnings as a cooker
: where i had to cook ribs, so i'm looking for
: other cookers opinions on what they think.
: judges thoughts, too! thanks!
:
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