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A judge at the Smoke on the Square contest in Abilene told me my ribs were 'too pretty to eat,' and that cut deep
I had been glazing my spare ribs with a honey butter mix right at the end for about 4 contests, and I thought the shine was why I kept placing top 10. After the Abilene cookoff last month, one judge pulled me aside and said the glaze was hiding the rub and making the bite sticky, not clean. So I cut the glaze cold turkey and let the meat rest 20 minutes before slicing, and my next two contests I got calls for 3rd and 5th. Now I'm second guessing whether I should go back to a light glaze on just the top side. Any of y'all ever get told your food looked too fancy for the category?
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anthony88324d ago
A buddy of mine runs a little offset smoker and got the same note at a KCBS event in Tulsa, judge said his chicken looked like a magazine cover and the bite was gummy. He dropped the sauce cup altogether for two comps and took a 4th and a 6th, then went back to a thin coat on the top side only and got his first reserve grand the next month. So the glaze itself wasn't the problem, it was how heavy he was laying it on right before the box. Try the light top side thing and see if the calls keep coming.
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