That time a competition judge told me my ribs were too wet

Got fifth place at a local comp in Kansas City last summer and the head judge pulled me aside. Said my ribs had great flavor but the sauce was drowning the meat. I was using a thin vinegar based mop every 15 minutes through the whole cook thinking it would keep them moist. He told me to back off the sauce after the 3 hour mark and let the bark set dry. Changed my whole process. Now I only mop the first 2 hours then let them ride without any liquid. Took my next batch to a backyard party and people actually noticed the meat tasted more like pork and less like sweet ketchup. Anyone else get told to cut back on something and found it worked better?

2 comments

2 Comments

sam_harris686d ago

Man, I feel you on that "drowning the meat" comment. That's tough to hear after putting in all that time and effort, especially at a KC comp where folks know their ribs. I've had a similar wake up call myself, not with ribs but with brisket where I was wrapping too early and it came out more like braised beef than smoked meat. It's funny how we think more moisture equals better results when really the smoke and bark are what make it special. Good on you for taking that feedback and running with it, sounds like your backyard crowd reaped the rewards.

river_wright6d ago

Admitted it took me way too long to figure that out too. Always thought more spritzing and juice meant better meat until I finally let a pork shoulder go untouched for 6 hours and the bark was unreal. Moisture ain't everything, is it?