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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 cooked my first real comp last weekend in Abilene and a judge named Walt pulled me aside after turn-in. He said my ribs looked 'too pretty to eat' and that I was saucing them like a dessert plate, hiding the bark under all that shine. He was right, I scraped half the glaze off Sunday and my backyard crew cleared the rack in 20 minutes. Anyone else get a wake up call from a judge that made you rethink your whole sauce game?
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craig.reese19d ago
Honestly one judge's opinion at one comp doesn't mean you gotta change everything. Some judges want the shiny glaze and some want straight bark, you can't please all of them in one rack. If your backyard crew crushed it in 20 minutes that says more than Walt did.
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