Appreciation post: A judge in Memphis told me my ribs were too sweet

I entered a small contest last fall and got my score sheets back. One judge wrote, 'The glaze is candy, not barbecue.' That hit hard because I always used a cup of brown sugar in my rub plus a honey baste. I cut the sugar in half and switched to a vinegar mop with just a touch of molasses. The next rack I made had better bark and the pork flavor came through way more. My buddy said it tasted like actual meat instead of dessert. Has anyone else had a judge or friend give you a tip that flipped your method around?

2 comments

2 Comments

luna5508d ago

Daniels56 is right about the sugar rush thing, it's a real problem. Honestly I see this everywhere, not just with food. People get hooked on one easy trick, like adding sugar, and forget the basics. They cover up the real flavor instead of making it better. Good feedback is a gift because it makes you go back and fix the core of what you're doing. That judge did you a favor, even if it stung at the time.

daniels568d ago

Man, that judge basically said you were making meat candy... brutal but sounds like it needed to be said. I've seen guys put so much sugar on their ribs it's basically a pork flavored lollipop. Good on you for actually listening and dialing it back, most people just get mad. The best barbecue lets the smoke and the meat do the talking, not just a sugar rush.