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Remember when competition ribs weren't all about sugar?
I was flipping through an old BBQ book from 2002 the other day. Back then guys were doing ribs with just salt, pepper, and a thin vinegar mop. No 8-hour braises, no sticky candy coatings. I tried a contest rib from 2009 against one I cooked last weekend with the modern sweet glaze approach. The old school one had way more pork flavor and better texture. Anyone else getting tired of ribs that taste like dessert?
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cameron_chen27d ago
Yeah you might be onto something here, I never thought about it that way before.
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gibson.robert27d agoMost Upvoted
Oh man, same thing happened to me! I was totally stuck on this one issue until someone pointed out the exact same angle and it just clicked. It's wild how sometimes the OBVIOUS answer is hiding right in front of us, you know?
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