Patrick Houghton
New member
Hey Everyone - looking for some insight here.....
I've got my first rib comp coming up in late August, and I'm planning to use an ancho-blueberry bbq sauce. I've been toying with it all Summer, and it's gotten some good independant reviews so far - BUT the sauce is VERY dark in color, and causes the ribs to not have that classic "mahogeny" color to them when I pull them off the smoker (I sauce them about 30 min before taking them off). They're by no means burnt, it's just the coloration of the sauce.
I was wondering what everyone's opinions on this are - and if judges will be open to something a bit outside of the norm.
Thanks for the help.
I've got my first rib comp coming up in late August, and I'm planning to use an ancho-blueberry bbq sauce. I've been toying with it all Summer, and it's gotten some good independant reviews so far - BUT the sauce is VERY dark in color, and causes the ribs to not have that classic "mahogeny" color to them when I pull them off the smoker (I sauce them about 30 min before taking them off). They're by no means burnt, it's just the coloration of the sauce.
I was wondering what everyone's opinions on this are - and if judges will be open to something a bit outside of the norm.
Thanks for the help.