Smokin Ribs
is one Smokin' Farker
- Joined
- Mar 5, 2011
- Location
- Kokomo, IN
Has anyone turned in ribs in a competition that weren't sauced? I'm just not a fan of sauced ribs and thinking of turning in without.
I've been judging for 14 years and can count on one hand the number of non-sauced ribs I've seen in turn-in boxes. However, I do recall that 2 of the non-sauced rib entries scored very high. And speaking of sauces, I have only seen 1 mustard sauce on ribs.
I have only see sauced ribs at Comps. I would post this in the Competition Section
Hey Wayne, Any recollection on how those sauce less ribs scored on appearance? I have always been of the opinion that if the appearance looks different than what the judges are used to seeing, appearance scores can be less than high than a "normal" looking entry would score. This lower appearance score can also make it difficult for the entry to score higher scores on taste/tendersness that it may or not deserve due to the mind set of the judges that are already influenced by the appearance score of the entry. As the old expression goes, we eat with our eyes first.
One bit of contest cooking advice I was given years ago was this. It is better to not offend any of the judges than it is to impress only four of the judges.
It's not the best meat that wins competitions, it's the meat the best meets the judges expectations.
I've heard too many times "I would never eat what I turn in."
Sorry about the late reply - I'm not ion the forum nearly as much as I use to be. As for Hill City, I have hung up my competition gloves (latex, of course) because of the high cost and how beat I was after long nights of cooking. It sure was fun, though.
I would have sent this via a private message but had trouble.