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A guy at a comp told me my ribs were too salty and it changed my whole approach
Honestly, I was at a small event in Springfield and a judge pulled me aside after the turn-in. He said my rub was overpowering the pork and I was basically just tasting salt. I used to think more rub meant more flavor. For the next three cooks, I cut my salt by half and focused on a better smoke ring. The difference was crazy, my family said they could actually taste the meat. Has anyone else had a judge give them a piece of advice that really stuck with you?
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nancyj114d ago
A heavy rub just covers up bad meat selection, not fixes it.
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charles_mitchell5d ago
Nah, that judge was probably having an off day. A heavy hand with the rub is what makes competition ribs stand out. You need that flavor punch to cut through the smoke and sweetness for the judges. My team won a local event last year with a rub you could see from space. Sometimes the meat itself is just bland and needs the help. Cutting salt in half sounds like a sure way to end up with boring, forgettable food.
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