A competition judge told me my ribs were 'too wet' back in June

I used to slather my ribs with sauce right before turning them in. One judge at a Kansas City cookoff said the sauce was drowning out the smoke flavor. Now I let the ribs rest dry for 10 minutes after pulling them off. Then I brush on a thin glaze and put them back for 2 minutes to set. It really lets the bark shine through. Anyone else change their rib routine based on a judges comment?

3 comments

3 Comments

margaretc426d ago

Totally disagree, I like my ribs a little messy.

zarag176d ago

Wait, did you read that article in Grill Magazine about how sauce can actually mute the smoke profile if you put it on too early? I heard a similar thing from a pitmaster on a barbecue podcast, they said letting ribs rest uncovered for a bit helps the caramelized bark set in. Maybe I'm overthinking it, but ever since I started brushing on a super thin layer right at the end, the judges have been way more into my texture.

owens.laura6d ago

I was RIGHT there with you on this. For years I slathered sauce on halfway through the cook and wondered why my ribs came out tasting like sweet ketchup with zero smoke. Then I went to a competition and this old timer told me to leave the sauce off until the VERY last 10 minutes. Game changer. Now I brush on a thin coat, put em back in the smoker for 5 minutes, then take em out and let them REST on the counter uncovered for a good 15 minutes before serving. That little rest lets the sauce tack up into this sticky, caramelized crust that doesn't fight the smoke at all. Judges definitely notice the difference in texture too, it's like night and day.