Jlems
Full Fledged Farker
Does anyone have experience doing both competitions with ribs or other meats? When competing in a KCBS event I think everyone has an idea of where their flavors need to be, but with local Rib Burn competitions where there may be only one or two KCBS judges (or none) and the rest are Joes and Janes, does anyone move their flavor profile substantially into another direction, like more savory/smoky?
To expand on this, is there any merit to pushing the cook temp further into fall off the bone territory?
I've been having a difficult time finding my bearings with these smaller competitions...
To expand on this, is there any merit to pushing the cook temp further into fall off the bone territory?
I've been having a difficult time finding my bearings with these smaller competitions...