A judge at the KCBS comp in Des Moines told me my ribs were 'over-sauced and hiding the meat'

I stopped glazing them during the cook and now only serve sauce on the side, which bumped my scores. How do you all handle sauce application for competition?

2 comments

2 Comments

tessap981mo ago

That "hiding the meat" line is a perfect example of a bigger problem. People use too much of something flashy to cover up a weak core product. You fixed it by putting the real thing first, which always works better.

bettymurphy1mo ago

Totally agree. Had a client try to fix a bad website with fancy animations. Told them to make the content actually good first, then add the flashy stuff later. Works every time.