Posted by Jack Waiboer
on June 9, 2009, 5:54 am, in reply to "ribs and saucing"
75.176.179.70
I know for certain that 8 of the top 10 ribs at the Orchard were glazed. I'd bet a good portion of my earnings that the rest were too. Unsauced meat or ribs generally do not do well at SCBA events. To go to the other extreme is not a good idea either. I see more and more judges looking for pooling sauce and making deductions, even though there is no guidelines against it.
--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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