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In Reply to: judging ribs posted by snyder625 on April 07, 2013 at 18:29:00:
The "perfect" rib is greater than the sum of its parts. It will have the savory flavor of its pork heritage, some interest added by the rub, a kiss of smoke, and some tang from the sauce. No one of these things will dominate it. However, all will come together to create something much greater than any one of them.
To me you speak of ribs dominated by sauce, the mostly easy to abuse element. Oversaucing and oversmoking are, I find, the two most common errors in competitive rib cookery.
"Balance" is what I seek in judging rib taste. When I find it, combined with that near "snap" of the meat pulling away from the bone and a gorgeous "eat me" appearance. I have no trouble giving a 9 to the skilled cook who created the masterpiece.
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