Yesterday, 05:22 PM
(Yesterday, 03:06 PM)Nate (formerly eliminate08) Wrote: Yeah, people with taste want ribs to be fall off the bone. The contests don't care about this as much which is strange.
I would guess fully 85 to 90% of people you would ask, including me, prefer fall off the bone. The contests are not about what you want to eat. They are geared to see if you can hit a mark. Getting a rib that leave a clean bite mark, but not pull off the bone, is a timing thing. in a 3-6 hour cook (depending on spares or babybacks), getting that clean bite through is a very short period of time and temperature. Judges are just looking to see if you can hit that mark. Then it's all about how much flavor you can put in one bite. Eating a half rack of competition ribs with all the honey, butter, brown sugar, hot sauce, and everything else people put on them would make just about anyone sick. It's really why I quit. I enjoyed competing, and had a lot of success relatively speaking, but I hated what I was cooking and it's freakin expensive just to throw away.
