03-20-2025, 11:45 PM
(03-20-2025, 05:22 PM)Sled21 Wrote: 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.
Yeah, that is the truth and it is why I said it was strange. Should be about the taste and how edible it is, but that is just me.
As some Mother from back in the day would say... Don't you know there are kids in Africa starving to death!!!
(03-20-2025, 09:43 PM)Wyche Wrote: If you know what you're doing with your rub, you don't need sauce.
For damn sure. Many rubs are much better than barbecue sauce of any kind. Cannot stand sweet barbecue sauce, never have.
