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A local comp judge told me my ribs were too saucy, changed everything
Last month at a small event in Austin, a judge pulled me aside and said my ribs had great smoke but the sauce was killing the bark. I dropped the glaze and went with a dry rub plus a light apple cider spray every 45 minutes. Now I run them at 275 for about 5 hours and serve sauce on the side. Anyone else get feedback that made them strip down their method?
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dylanh971mo ago
You keep the sauce but serve it hotter next time?
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