James Harvey
TVWBB Pro
Hi All,
I'm competing in my first rib tourney in Toronto in June. Does anyone have an opinion on what judges are into these days? I expect the traditional sweet, tomato based glaze. Any opinions on how to differentiate from the crowd?
Thanks
I'm competing in my first rib tourney in Toronto in June. Does anyone have an opinion on what judges are into these days? I expect the traditional sweet, tomato based glaze. Any opinions on how to differentiate from the crowd?
Thanks