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Re: judging ribs

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Posted by bbqBob on April 07, 2013 at 19:49:41:

In Reply to: judging ribs posted by snyder625 on April 07, 2013 at 18:29:00:

I have lost all passion for comp cooking. Just can't understand the use of so much sugar and buttery products on meats. Last year I went to a bbq place in Jackson, TN. They served dry ribs which I prefer. What really stood out for us and our enjoyment was the bit of saltiness in their rub. I came back home and tweaked my pork rub and love my dry ribs. If/when I sauce its more of thin glaze of sauce mixed with sugar and heat to balance the extra sugar in sauce. Rib flavor still comes through. Last year we did an event that included a bunch of folks from Memphis. A good 20 people made it a point to come thank us for doing a great tasting dry rib. Several said it was better than most in Memphis:)


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