Mike Kansas
New member
What is the preferred cut of ribs smoked in competitions? Also, Do they prefer Glaze or Dry rub ribs? Any info would be much appreciated as I am all over different websites and getting the same amount of different answers.
Hi Mike,
I'll take a stab at it, from the KCBS side...
We judges are to have no preferences. We are to judge only what is in the box. I have seen spareribs, baby backs and a combination of spares and baby backs. Anything goes, as long as it follows the KCBS rules and regulations.
You can do what ever you want taste wise, appearance wise... as long as rib has at least one bone and there are at least 6 individual servings, if you will. Most cooks will present their ribs such that they appear wet, ie moist. During the judging for appearance phase, that look 'suggests' a moist product vs a dry one. A whole bunch of different methods can be used, like spraying apple juice or hot water on the ribs just before closing up the box. All up to the cook.
When is your next competition ? If I can suggest... before competing, stop by a competition as a guest / general public. Get to know some of the teams. You might even see if a team will take you on for your initial 'learning'. I believe you will find most teams to be more than helpful towards fellow teams, especially new teams !!!
Bob