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Watched a guy at the KC Royal flip ribs with tongs and I almost lost it
Saw him at a comp in Kansas City last month squeeze every rib with tongs before turn in and the judge next to me just shook his head. Do you sauce on the side or glaze right at the end?
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barbara2783d ago
Honestly that tong squeeze thing drives me nuts because it tells you nothing about doneness, just gives you a juice puddle and a dried out rib by the time you box them. Did he pull them out of the foil and glaze right there, or did he sauce on the side and let the judge dip? I've seen teams lose points for a heavy glaze that turns into burnt candy on the smoker, but I've also seen judges knock a dry rib with no shine at all. What was the texture on those ribs when he was poking at them, because that matters more than how many times he squeezed?
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