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To sauce or not to sauce

 
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phil c
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Joined: 18 Jul 2011
Posts: 589
Location: Center Point, IA

PostPosted: Tue Aug 25 15 10:44 am    Post subject: To sauce or not to sauce Reply with quote

Has anyone done dry rub ribs for turn in? Or does everyone sauce?
What's your thoughts? I prefer dry but what about judges?
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Tue Aug 25 15 11:44 am    Post subject: Reply with quote

Here's what I normally do, and I either hit 2 out of 4 out of the park and get calls and walks, or I tank all 4! So what do I know?

Chicken = sauce

Ribs = sauce

Pork Shoulder = au jus

Beef Brisket = au jus

The funny thing is... its never the same 2 out of 4! DUH! Rolling Eyes Rolling Eyes Rolling Eyes
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Tim_Abrahamson
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Joined: 17 Apr 2010
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PostPosted: Thu Feb 25 16 2:57 pm    Post subject: Reply with quote

A lot depends on your comp rules. Read those first.

From a KCBS perspective... sauce is NOT a necessary component in a rib box.

When judging I try to take each item as a whole and find that sauce is not necessary to score a rib high. But, if a sauce enhances the appearance and enhances the flavor in your ribs then by all means do it. You only get one good bite to prove you are a rib master!

I find that newer judges seem to expect sauce on their ribs and I have had post scoring discussions where this fact came out. I sometimes have to remind them that we are judging the rib and not the sauce. The expectation of sauce tends to be stronger in certain events or regions but it is something to be aware of. If you are cooking at the American Royal then some sauce is highly advised.
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k.a.m.
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Joined: 12 Dec 2007
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PostPosted: Thu Feb 25 16 8:04 pm    Post subject: Reply with quote

I have seen them turned in here at IBCA events they normally do not make final tables without some type of sauce or glaze.
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BRBBQ
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PostPosted: Thu Jul 28 16 11:49 am    Post subject: Reply with quote

I was so used to seeing bbq sauced food, that one day I seen ribs without it, I was surprised and it caught me off guard, but then I realized it's a meat competition and not a sauce one.
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